Featured in FRESH: Healthy Cooking and Living from Lake Austin Spa Resort
By Executive Chef Terry Conlan

1 cup fresh basil leaves, packed
1 tablespoon minced garlic
3 tablespoons crumbled feta cheese
1/8 teaspoon salt
1/8 teaspoon black pepper
1 1/2 teaspoons white wine vinegar
2 tablespoons 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 cup 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.

Serves 4.

Courtesy of Lake Austin Spa Resort