Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           red onion -- 1/4-inch-thick
                        --sliced -- separated into
                        -- rings
   1      cup           red bell pepper -- 1/2 inch-thick
                        cut into strips
   1      cup           mushrooms -- sliced
     1/2  cup           fennel -- thinly sliced
   2      small         yellow squash -- halved lengthwise
                        --and thinly sliced -- (about 1 1/2 cups)
   1      small         zucchini -- halved lengthvnse
                        --and thinly sliced -- (about 1 cup)
   3      tablespoons   balsamic vinegar
   1      tablespoon    chopped fresh thyme
                        --or 1 teaspoon dried thyme
   2      teaspoons     olive oil
     1/4  teaspoon      salt
     1/4  teaspoon      pepper
                        cooking spray
   1                    garlic clove -- halved
   4                    submarine buns -- split
     1/2  cup           crumbled feta cheese
                        --with basil and tomato

Preparation:

1. Reheat oven to 450 oF. 2. Combine first 6 ingredients in a large bowl. Combine vinegar, thyme, oil, salt. and pepper in a small bowl; stir with a whisk until blended. Pour vinaigrette over vegetables; toss well to coat. Arrange vegetables on a jelly-roll pan coated with cooking spray. Bake at 450 oF for 30 minutes, stirring once. Remove vegetables from pan: set aside, and keep warm. 3. Wipe pan clean with a paper towel. Rub cut sides of garlic over cut sides of rolls: place rolls on pan. Bake at 450 oF for 5 minutes or until toasted. Divide vegetables evenly between roll bottoms; top each with 2 tablespoons cheese and roll tops.

Nutritional Information:

CAL 322 (28% from fat); PRO 11.3 g; FAT 10 g (sat 3.4 g); CARB 48 g; FIB 2.6 g; CHOL 13 mg; IRON 4.6 mg; SOD 776 mg; CALC 123 mg.