Portion Size: 1/3 cup mixture on 2 slices bread

Ingredients: Yields: 8 servings

Ingredients	Notes:
¼ cup light mayonnaise	For vegan: use vegan mayonnaise
16 oz. low fat sliced mozzarella cheese	For vegan: use vegan mozzarella cheese
2 cloves of garlic	Washed, trimmed peeled and minced
1 tablespoon lemon juice	Washed, trimmed, and finely chopped
3 tablespoons olive oil
1/8 teaspoon ground black pepper
½ teaspoon salt
1 red bell pepper	Washed, trimmed and sliced
16 slice bread	May use whole grain, focaccia, sour dough .For vegan: use vegan bread
1 large zucchini	Washed, trimmed and sliced length wise
1 large yellow summer squash	Washed trimmed and sliced length wise
1 small red onion	Washed, trimmed and sliced
½ cup low fat feta cheese (optional)	For vegan: use vegan feta cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Mix mayonnaise, garlic and lemon juice in a bowl. Store in the refrigerator until ready to use.
2	Pre-heat open to 400 degrees F.
3	On a baking sheet, spread red bell pepper, zucchini, yellow squash and onion. Toss with olive oil and season with salt and pepper
4	Roast in oven for 15-20 minutes until tender.
5	While vegetables are still hot, assemble sandwiches.
6	Spread mayonnaise on bread and top with zucchini, squash, onions, red pepper and cheese. May return to oven to melt cheese.