Serves: 4
Total Calories: 115

1 (4 1/2-ounce) can chopped green chili
3 tablespoons red wine vinegar
2 tablespoons oils
1 tablespoon dried basil leaves
1/2 teaspoon coarse ground black pepper
1 small red bell pepper, cut into 1-inch pieces
1 small zucchini, cut into 1/4-inch-thick slices
1 small sweet potato, peeled, cut into 1/8-inch-thick slices
1 small red onion, cut into wedges
1/4 cup nonfat cream cheese (from 8-ounce tub)
2 tablespoons buttermilk
1/8 teaspoon salt
4 French bread rolls or hoagie buns (about 6 inches long), not split in half

1. Heat oven to 450°F. Set aside 1 tablespoon green chiles for dressing. In large bowl, combine remaining green chiles, vinegar, oil, basil and pepper mix well. Add bell pepper, zucchini, sweet potato and onion toss gently to coat. Let stand at room temperature 15 minutes to marinate.

2. With slotted spoon, remove vegetables from marinade place on ungreased 15x10x1-inch baking pan. Discard marinade. Bake vegetables at 450°F. for 20 to 25 minutes or until tender, stirring once.

3. Meanwhile, in small bowl, beat cream cheese until smooth. Add buttermilk, reserved 1 tablespoon green chiles and salt mix well. Cover refrigerate.

4. In top of each roll, starting and ending 1/2 inch from each end, cut a V-shaped wedge 1 1/2 inches wide and 1 1/2 inches deep remove bread wedge and reserve. To assemble sandwiches, spoon 1 1/2 tablespoons cream cheese mixture into each hollowed-out roll top each with 1/4 of vegetable mixture and reserved bread wedge.

Nutrition Information Per Serving: Serving Size: 1 Sandwich * Calories: 340 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 1 g 5% * Cholesterol: 3 mg 1% * Sodium: 820 mg 34% * Total Carbohydrate: 59 g 20% * Dietary Fiber: 5 g 20% * Sugars: 6 g * Protein: 12 g * Vitamin A: 80% * Vitamin C: 35% * Calcium: 20% * Iron: 15% * Dietary Exchanges: 4 Starch, 1 Fat or 4 Carbohydrate, 1 Fat

Nutritional Facts:

Serves: 4
Total Calories: 115
Calories from Fat: 68

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