Open-Faced Jerk Vegetable Sandwiches

This is an oldie -- I still have the physical clipping from Cooking Light -- but I haven't made it in a while. It's an excellent light recipe to make in the summer. A quick saute for the vegetables and a quick run under the broiler is all the heat you need. It's also flexible; you can use literally any vegetables in this, although you should make sure that they'll all cook in roughly the same amount of time; save the carrots and butternut squash for another day.

Ingredients: 

• 1/8 teaspoon salt
• 1/8 teaspoon dried thyme
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1/8 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 1 1/2 cups (1/8-inch-thick) diagonally cut zucchini
• 1/2 medium onion, cut into 1/8-inch-thick slices
• 1 large red bell pepper, cut into 1/4-inch-thick slices
• 1 teaspoon white wine vinegar
• 1 teaspoon olive oil, divided
• Cooking spray
• 3 tablespoons mango chutney
• 1 teaspoon light mayonnaise (Note: I don't use this, and I don't know why anyone would, but if it sounds good to you, hey, go for it.)
• 4 (2-ounce) slices diagonally cut French bread
• 3 ounces thinly sliced Muenster cheese, cut into 1/8-inch-wide strips
• 1 cup gourmet salad greens (I normally just use spinach.)

Instructions:

1. Combine first 6 ingredients in a large zip-top plastic bag. Add zucchini, onion, bell pepper, 1 teaspoon vinegar, and 1/2 teaspoon olive oil; seal and shake well to coat. Let stand 30 minutes, or refrigerate overnight. (If you're pressed for time, it's still quite good even if you make it right away.)
2. Heat remaining 1/2 teaspoon olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add vegetable mixture, and sauté for 5 minutes or until vegetables are tender and begin to brown. Remove from heat and keep warm.
3. Preheat broiler.
4. Combine chutney and mayonnaise. Arrange bread slices on a baking sheet. Broil 1 minute or until lightly toasted on each side; remove from heat. Spread each slice with about 1 tablespoon chutney mixture; top evenly with cheese. Broil 1 minute or until cheese melts. Place 1 cheese toast on each of 4 plates; top each serving with 1/4 cup greens and 1/2 cup vegetable mixture.