Grilled Garden Vegetable Sandwiches

A healthy alternative to fast-food lunches

2 zucchini, thinly sliced

1/2 small purple or red onion, thinly sliced 1 red pepper, seeded and thinly sliced 10 shiitake mushrooms, thinly sliced

1 cup eggplant, diced

1/4 cup extra virgin olive oil

1 clove garlic, finely minced

1 tsp. black pepper, coarsely ground

1 tsp. salt

4 onion rolls, split and toasted

1/4 cup lowfat Parmesan cheese, grated

In a small bowl, combine the zucchini, onion, pepper, mushrooms, egg- plant, olive oil, garlic, pepper and salt. Allow the grill to preheat. Carefully open the grill and layer one-fourth of the zucchini, onion, red pepper, mushrooms and eggplant on the grilling plate.

Close the grill and cook for 4-6 minutes. Remove and grill the remaining vegetables as directed above. Top each roll with equal portions of the vegetables and sprinkle Parmesan cheese over each sandwich.

Serves 4

Chicken Cheese Quesadillas

A simple "quick-fix" for any time of the day.

2 boneless, skinless chicken breast halves

4 large flour tortillas

1 cup lowfat shredded cheddar cheese

2 Tbsp. green onion, chopped

1/2 cup prepared mild tomato salsa

Allow the grill to preheat. Place the chicken on the grill and cook for 9 minutes. Check the chicken with the tip of a knife. If the chicken is not cooked completely through, continue grilling for 1 to 2 minutes. Cool and chop into small pieces.

On one half of one tortilla, place one-fourth of the chicken, cheese, onion and salsa. Fold the top half over the cheese and chicken. Place the que- sadilla on the grill. Cook for 2-3 minutes and grill until the quesadilla is lightly browned and the cheese is melted. Remove and grill the remain- ing quesadillas as directed above.

Serves 4