Nonstick olive oil cooking spray 2 portabello mushrooms, about 1/4 pound each 1 large yellow crookneck squash, cut into 6 (1/2-inch-thick) slices Salt 2 tablespoons low-fat mayonnaise 1 1/2 teaspoons sun-dried tomato paste 1/2 teaspoon lemon juice 1 tablespoon minced fresh basil 2 French rolls, split and toasted 1 large clove garlic, cut in half 1 cup baby spinach leaves 1 tablespoon crumbled feta cheese Freshly ground pepper 2 tablespoons shredded basil

Step 1 Heat the oven to 450 degrees. Spray a large baking pan with cooking spray.

Step 2 Wipe the tops of the mushrooms clean with a damp paper towel. Cut the dry woody ends off the mushroom stems then slice the mushrooms into 1-inch thick slices. Place the mushroom and squash slices in a single layer on the baking pan. Roast the vegetables until they're slightly browned, turning them halfway through, 7 to 10 minutes. Season them with salt.

Step 3Combine the mayonnaise, sun-dried tomato paste, lemon juice and minced basil in a small glass bowl. Rub the cut side of the toasted rolls with garlic. Spread the rolls with the mayonnaise mixture. Top the bottom of each roll with 1/2 cup of spinach leaves, 3 slices of the roasted portabello and half of the squash slices. Sprinkle 1/2 tablespoon of crumbled feta over the top of each sandwich. Sprinkle each sandwich with pepper and 1 tablespoon of shredded basil leaves. Cover each sandwich with the top of the rolls.

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