Grilled Veggie Sandwich

1 small zucchini, quartered lengthwise
1 small crookneck squash, quartered lengthwise
1 portobello mushroom, cut into 6 pieces
1 7oz. jar roasted red peppers, rinsed and drained
1 TBSP reduced-fat mayo
1/2 TBSP oregano leaves
1/2 TBSP thyme leaves
1 garlic clove, peeled
1 8-in prebaked pizza crust or focaccia shell, halved horizontally
4 slices probolone cheese.

Preheat the broiler. Arrange the zucchini, squash, and mushroom in a single layer on a baking sheet and spray with nonstick spray. Broil until well browned; about 9 minutes. Remove and set the vegetables aside. Reduce the over temt to 450 degrees.

Puree the roasted peppers, mayo, oregano, thyme, and garlic in a food processor. Place one half of the crust on the baking sheet. Spread the roasted pepper puree over it and layer with the veggies, then the cheese. Top with the other half. Bake until the cheese melts and the sandwich is heated through, about 5 minutes. Cut into 6 wedges and serve.

4 points per wedge.