1 cup sun dried tomatoes (not oil packed) 
1 medium zucchini, sliced thin
1 medium yellow squash, sliced thin
1 small eggplant, sliced thin
1 red bell pepper, quartered and seeded
2 medium portabello mushrooms
1 tbsp. minced garlic 
2 to 3 tbsp. fat free vegetable broth or water 
3 tbsp. fat free parmesan cheese 
8 slices fat free bread (French, Italian, multi-grain)

 

Combine sun dried tomatoes, garlic, vegetable broth and Parmesan cheese in a food processor or blender and process until pasty. Remove stems and "lungs" from mushrooms. Lightly spray all the veggies with nonfat cooking spray and grill until lightly browned on both sides. Spread tomato mixture on bread slices and top with grilled veggies.