Roasted Veggie Subs

3 Tbsp. balsamic vinegar
2 tsp. olive oil
1/4 cup minced fresh basil
1 small eggplant, peeled and sliced lengthwise
1 sliced sweet red pepper
1 small red onion sliced

1 small zucchini, sliced or 1 chayote thinly sliced
1 Portobello mushroom
4 French rolls or sub rolls, or Ciabatta 
4 oz. Havarti or Lacy Swiss cheese

Basil Yogurt Spread:

1/4 cup fat free plain yogurt
2 Tbsp. reduced fat mayo
1 Tbsp. fresh basil
1 tsp. lemon juice

Or substitute Pesto alone or mixed with Mayo

Mix vinegar, oil and 1/4 cup basil. Coat veggies with oil mixture and roast on baking sheet at 450 degrees until tender. Mix Basil Yogurt spread ingredients or pesto and mayonnaise and spread on split rolls. Layer vegetables on rolls. If using cheese, add with vegetables, then wrap sandwiches in foil and place in 450 oven for 10 minutes until cheese is melted and rolls are warm, or in the alternative press and toast on Panini or Foreman grill.