Grilled Vegetable Sandwich (vegetarian, low fat, high fiber)

• 1 small zucchini
• 1 yellow bell pepper
• 4 to 5 large fresh mushrooms, sliced
• 1 medium tomato, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• dried basil to taste
• 2 tbsp Reduced fat cream cheese (or non-dairy vegan cream cheese)
• a few leaves spinach
• 4 slices Whole Grain bread. lightly toasted

1. Cut zucchini length-wise into 4 (1/4-inch thick) slices. 
2. Cut pepper in fourths, remove seeds. 
3. Coat both sides of zucchini, pepper and mushrooms with cooking spray.
4. Place zucchini and peppers on grill rack or broiler pan coated with cooking spray; broil 3 to 4 minutes on each side or until tender. 
5. Add mushrooms and broil for 1 to 2 minutes. 
6. Remove from grill; sprinkle with salt, pepper and sweet basil leaves.
7. Spread cream cheese on toast. 
8. Layer zucchini, pepper, mushrooms, and tomato on two slices of toast; add spinach if desired. 
9. Top with remaining toast slices. Cut each sandwich in half.

Servings: 2