| 1 | sm | Eggplant; trimmed and cut into 1/4-inch rounds |
| 1 | md | Yellow squash; trimmed, and cut into 1/4-inch rounds |
| 1 | md | Zucchini; trimmed, and cut into 1/4-inch rounds |
| 1 | | Red onion; trimmed and cut into 1/4-inch rounds |
| 3 | ts | Italian seasoning |
| 1/8 | ts | Cayenne pepper |
| | Light vegetable oil cooking spray |
| 2 | | Red bell peppers; roasted |
| 2 | | Pizza dough baguettes |
| 1 | lg | Tomato; cored and sliced |
| | Black pepper; freshly ground to taste |
| 2 | tb | Jalapeno pepper; chopped |
| 8 | | Basil leaves; fresh |
| 8 | | Arugula leaves |
| | DRESSING |
| 1 | c | Yogurt; plain, nonfat |
| 3 | tb | Dijon-style mustard |
| | Black pepper; freshly ground to taste |
| 2 | tb | Cottage cheese; nonfat |
| 1/8 | ts | Tabasco sauce |
| 2 | tb | Shallot; minced (1 small) |
| 1 | | Garlic clove; peeled and minced |
| 1 | ts | Lemon juice; fresh squeezed |
