Makes 2

1 yellow summer squash

1 slender Japanese eggplant

1 bell pepper or, if you like it zesty, poblano pepper

Olive oil

2 slices of a large tomato

2 slices red onion ¼-inch thick

2 slices smoked provolone cheese

2 ciabatta rolls, split

Mayonnaise

• Slice first 3 ingredients lengthwise into 4 pieces each.

• Lightly coat all vegetables with olive oil.

• On a grill over medium heat, roast vegetables until tender. To keep the tomato from falling apart, fry separately in pan.

• On ciabatta rolls, lay a slice of provolone, then 2 slices of squash, eggplant and pepper. • Follow with 1 slice tomato and onion, and the mayonnaise to taste.

Nutritional information per serving: 338 cal., 20 g fat (3 g sat.), 5 mg chol., 37 g carb., 292 mg sodium, 8 g fiber, 8 g pro.