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Mediterranean Grilled Vegetable Sandwich

Herb-Horseradish Marinade:
1 cup Italian salad dressing
2 1/2 tablespoons prepared horseradish
4 teaspoons Balsamic vinegar
4 teaspoons parsley, finely chopped

Vegetables :
1 cup zucchini, thinly sliced
1 cup yellow squash, thinly sliced
1 cup eggplant, unpeeled, thinly sliced
4 (8-inch) baguettes
4 thin slices red onion
4 thin slices tomato
4 tablespoons Feta cheese, crumbled

1. In shallow dish, combine all ingredients for marinade. Add zucchini, yellow squash, eggplant and onion. Marinate for about one hour.
2. Remove vegetables from marinade, reserving two teaspoons for later use.
3. In non-stick fry pan or wok, quickly stir-fry vegetables until tender-crisp.
4. Split baguette and distribute vegetables evenly over bottom half; top with tomatoes and cheese.
5. Drizzle reserved marinade over sandwich.
6. Cover with baguette top and secure with toothpicks.

Makes 4 servings.

Recipe provided courtesy of The Association For Dressings and Sauces.