Ingredients for 1 servings:
1. 1 tablespoon mayonnaise
2. 2 garlic cloves, minced, separated
3. 1 teaspoon lemon juice
4. 1/2 teaspoon oregano
5. 1/2 teaspoon parsley
6. freshly ground peppercorn
7. 1 tablespoon olive oil
8. 2 baby portabella mushrooms, sliced
9. 2 slices yellow bell peppers
10. 5 slices zucchini
11. 1 slice red onion
12. 5 slices yellow squash
13. 3/4 cup fresh spinach
14. 4 slices roma tomatoes
15. 2 marinated artichoke hearts
16. 1/8 cup alfalfa sprout
17. 2 slices seven-grain bread
18. 1 tablespoon fat free feta cheese, crumbled

Directions:
1. In a bowl, mix the mayonnaise, 1 clove minced garlic, and lemon juice.
2. Set aside in the refrigerator.
3. Preheat olive oil in nonstick pan.
4. Add remaining garlic and seasonings.
5. Cook for about 3 minutes and then add bell pepper, mushrooms, zucchini, red onion, and about 1/2 TBS oil from artichoke hearts; cook for about 4 minutes, til crisp tender. Toast bread.
6. Add yellow squash; sauté for another 3 minutes.
7. Add spinach and tomato slices and sauté until spinach is just wilted, about 3 minutes.
8. Spread mayo concoction on bread and load bread with veggies, feta cheese and alfalfa sprouts.

Enjoy your meal!