Ingredients
1 medium zucchini, thinly sliced lengthwise into ribbons1 medium sweet red pepper, quartered1 small red onion, cut into 1/2-inch slices1/4 cup prepared Italian salad dressing1 loaf ciabatta bread (14 ounces), split2 tablespoons olive oil1/4 cup reduced-fat mayonnaise1 tablespoon lemon juice2 teaspoons grated lemon zest1 teaspoon minced garlic1/2 cup crumbled feta cheese
Preparation
In a bowl or shallow dish, combine the zucchini, pepper, onion and salad dressing. Cover and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade.
Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill bread, oil side down, over medium heat for 30-60 seconds or until toasted.
In a small bowl, combine the mayonnaise, lemon juice, zest and garlic. Spread over cut side of bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into 4 slices.
