Grilled Garden Vegetable Sandwiches

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4
(1/4-inch-thick) slices red onion
1
medium zucchini, cut lengthwise into 1/4 to 1/2-inch-thick slices
1
small red bell pepper, halved, seeded
1/2
small eggplant, peeled, cut into 1/2-inch-thick slices
1/2
cup purchased fat-free Italian salad dressing
8
slices multi-grain or sourdough bread, toasted if desired
3
oz. (3/4 cup) shredded mozzarella cheese

Directions

Notes

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Tips

Nutrition Information

Recipe Step Photos

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