Roasted Vegetable Sandwiches with homemade coleslaw

 A perfect dinner of vegetables from the CSA share or farm market. We got some little round summer squash this week; they look like round zuchinni

I sliced them into nice big rounds and some little yellow ones that looked like this

and some red onions

I basted the sliced veggies with Paul Newman's Light Balsamic Vinagrette and grilled them. For the sandwiches, I placed a slice of fresh mozarella on a whole wheat roll, topped that with the zuchinni, then the red onion, then some yellow squash.
For the coleslaw: I shredded 1/2 a medium head of cabbage and  a couple of carrots and diced a green bell pepper. For the dressing: about 1/3 cup light mayonnaise (the kind made with olive oil) a tablespoon of vinegar and a couple of teaspoons of sugar, salt and pepper)

 Second course, corn on the cob.