Grilled-Up Very Veggie Melt

A variety of grilled vegetables are served on focaccia bread that's spread with a mayo mixture of garlic, dried tomatoes & capers, and topped with brie cheese.

Ingredients:

1/4 cup mayonnaise (or substitute fat-free plain yogurt)
1 tablespoon crushed garlic
3 tablespoons chopped dried tomatoes in olive oil
1 tablespoon capers
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
4 portobello mushrooms
1 red onion, sliced
1 small yellow summer squash, sliced
1/8 cup (2 Tbsp.) extra-virgin olive oil
Two 4x6-inch pieces of focaccia bread, split horizontally to make 4 pieces
4 roasted red bell peppers
8 oz. brie cheese, sliced into 4 pieces

Directions:

In a small bowl, mix mayonnaise, garlic, sun-dried tomatoes, capers, lemon juice, and the 1/2 teaspoon salt and pepper; set aside in refrigerator. Preheat grill to medium-high heat. Brush raw vegetables on each side with some of the olive oil. Brush grill grate with oil. Season vegetables with salt and pepper. Cook for 3-5 minutes; turn, and cook another 3-5 minutes. (The mushrooms may take a bit longer.) Remove from grill, cover with foil, and set aside. Spread some mayonnaise mixture on cut surfaces of bread. Place a roasted red pepper and a slice of brie cheese on cut surface of each piece of bread. Place on grill, cheese side up, and cover with grill lid for 2-3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, add mushroom, then squash and onions. Enjoy as open-face grilled sandwich.

Number of Servings: 4

Notes from the Cook: I absolutely love sandwiches and grilled veggies, so what could be better than combining them. You won't miss the meat because of the bold taste and textures incorporated in this sandwich. It can also be made into a very low-fat dish by omitting the cheese and substituting yogurt for the mayonnaise. I especially like to serve this in the summer with a glass of white wine; it makes me feel as if I am in a gourmet bistro.