1 T. minced garlic

3 T. crumbled feta cheese

1/8 tsp. salt

1/8 tsp. black pepper

1 1/2 tsp. white wine vinegar

2 T. extra virgin olive oil

8 pitted, chopped kalamata olives

2 portabella mushroom caps, stemmed, sliced into 1/2″ thick vertical slices

1 red bell pepper, quartered

1 red onion, sliced

1 small eggplant, sliced into eight 1/2″ thin horizontal slices

1 large zucchini, sliced into vertical 1/4″ planks

Salt, pepper to taste

Nonstick pan spray

2 medium tomatoes, sliced

1 C. shredded lettuce

4 whole wheat hoagie buns, split

 

Puree the basil through the olive oil in a food processor or blender.   Pulse in the olives, and set aside.  Spray the mushrooms, bell pepper, onion, eggplant and zucchini with nonstick spray.  Season with salt and pepper, then grill until softened and slightly charred.  Layer the cooked vegetables onto the buns; top with tomatoes, lettuce and pesto.