This recipe comes from the book More Choices by Cheryl D. Thomas-Peters, RD and James A Peters, MD, DrPH, RD. It is Published by the Review and Herald. In our search for easier recipies it is an easy meal to make as is doesn't take too long to make and often is great on a cold rainy day to have a hot bowl of soup and a sandwich.

1. Prepare Creamy Herb Dressing and refrigerate until serving time.
2. Prepare and cut vegatables. Rehydrate sun-dried tomatoes as directed in ingreadient list.
3. Mix together all marinade ingredients.
4. In a large bowl, toss together vegetables and marinade. If desired, you can let the vegetable mixture marinade for 2 hours in the refrigerator in a zip-top plastic bag, but this step is not necessary.
5. Grill or roast following these directions:

GRILLING:

Place vegetables in a wire grilling basket, coated with cooking spray. Prepare grill. Place grilling basket on grill rack; grill 5 minutes, basting occasionally with remaining marinade. Turn basket over; grill 2 minutes, basting occasionally. Cut the bread horizontally and brush with 3 tablespoons of the marinade. Place bread, cut side down, on grill rack with the vegetables and additional 3 minutes, or until vegetables are tender and bread is toasted.

ROASTING OR BROILING

Preheat oven to a broil. Place vegetable mixture on a basket sheet and spread out thinly. Broil for 5 minutes; turn vegetable mixture and baste with more marinade if needed. Broil for an additional 5 minutes, or until vegetables are just tender and roasted. Remove vegetable mixture from the oven and put bread, brushed with 3 teaspoons of marinade, under the broiler, toasting until lightly browned.

6. Spread Creamy Herb Dressing liberally on toasted sides of both pieces of bread. Top bottom piece with liveral amount of grilled or roasted vegetable mixture; top with other half of bread. Serve with side dish of creamy dressing for dipping and extra drizzling.

SERVING INSTRUCTIONS:

1. Combine all ingredients except the dill in the blender and blend until smooth. Scrape the sides of the blender as needed. Add more milk as needed to get a consistency that is quite thin and pourable.

2. Pour into bowl and stir in dill. Add more lemon juice if a tangier taste is preferred.