GARDEN VEGETABLE GRILLED SANDWICH

Garden Vegetable Grilled Sandwich image

Sliced zucchini and tomatoes make this grilled spicy cheese sandwich a must-try for vegetable lovers.

Provided by My Food and Family

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 slices red onion (1/4 inch thick)
2 portobello mushroom caps (4 inch)
4 slices zucchini (1/2 inch thick)
1/4 cup KRAFT Balsamic Vinaigrette Dressing
4 whole wheat sandwich roll s
1/4 cup PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
1 tomato, cut into 4 slices
4 KRAFT 2% Milk Pepperjack Singles

Steps:

Heat grill to medium heat.
Grill vegetables 5 to 7 min or until crisp-tender, turning and brushing occasionally with dressing. Meanwhile, grill rolls, cut-sides down, 1 to 2 min. or until lightly toasted.
Remove vegetables and rolls from grill. Cut mushrooms into thin strips. Separate onions into rings.
Spread rolls with reduced-fat cream cheese; fill with grilled vegetables, tomatoes and 2% Milk Singles.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 810 mg, Carbohydrate 26 g, Fiber 4 g, Sugar 5 g, Protein 9 g