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Submitted by: Wendy Jacobs from Idaho Falls, ID
Originally shared on the web 10/12/2017

1/4 c. balsamic vinegar
2 T. olive oil
1 T. fresh basil, chopped
1 t. molasses
1-1/2 t. fresh thyme, chopped
1/4 t. pepper
3 zucchini, sliced
1/2 yellow pepper, coarsely chopped
2 red peppers, coarsely chopped
1 onion, sliced
16-oz. loaf whole-grain French-style bread
3/4 c. crumbled reduced-fat feta cheese
2 T. light mayonnaise
1/4 c. freshly grated Parmesan cheese

Whisk together vinegar, olive oil, basil, molasses, thyme, and pepper. Place zucchini, peppers and onion in a large plastic zipping bag. Add vinegar mixture; seal and refrigerate 2 hours, turning bag occasionally. Remove vegetables from bag and set aside; reserve marinade. Slice bread loaf in half horizontally and brush 3 or 4 tablespoons reserved marinade over cut sides of bread. Lightly coat grill pan with non-stick vegetable spray; add vegetables and grill 5 minutes, basting occasionally with remaining marinade. Turn vegetables, baste and grill 2 more minutes. Place bread, cut-sides down on grill and grill 3 minutes or until bread is toasted. Combine feta cheese and mayonnaise; spread evenly over cut sides of bread. Layer grilled vegetables on bread; add Parmesan cheese. Slice into 10 sections. Makes 10 servings.

Nutrition Per Serving: 222 calories, 7g fat, 3g sat fat, 13mg cholesterol, 464mg sodium, 30g carbohydrate, 2g fiber, 4g sugars, 8g protein. Exchanges: 1½ starch; ½ high fat meat; ½ vegetable; 1 fat