Grilled vegetable sandwiches with goat cheese

• Vegetable oil spray or olive oil spray
• 4 large Portobello mushrooms, trimmed
• 4 small (4-inch) or 2 large Japanese eggplants (about 12 ounces)
• 2 large red or yellow bell peppers
• 1/3 cup fat-free or light Italian salad dressing
• 8 slices Italian or sourdough bread, 1/4-inch thick
• 3 ounces crumbled soft goat cheese
• 1 cup packed arugula or mixed salad greens

Spray the grill rack with vegetable oil spray. Preheat the grill on medium-high.

If desired, scrape out and discard the gills on the undersides of the mushroom caps. If the eggplants are long, cut crosswise in half. Trim the ends and cut the eggplants lengthwise into 1/4- to 1/3-inch slices. Cut the bell peppers lengthwise in half; discard the stems and seeds. Lightly brush the dressing over both sides of the vegetables and bread.

Grill the vegetables, covered, for 5 minutes. Turn the vegetables over. Arrange the bread around the edges. Grill, covered, for 2 minutes. Turn the bread over. Grill, covered, for 2 to 3 minutes more, or until the vegetables are tender and the bread is golden brown.

To assemble the sandwiches, place vegetables, goat cheese and arugula on 4 slices of bread. Top with the remaining bread.

Serves 4. Per serving: 226 calories, 6.5 g total fat (3.5 g saturated, 1 g polyunsaturated, 1.5 g monounsaturated), 10 mg cholesterol, 559 mg sodium, 34 g carbohydrates, 5 g fiber, 8 g sugar, 10 g protein

Adapted with permission from One-Dish Meals Cookbook, copyright © 2003