Gluten-Free Vegetarian Tea Sandwich Recipe
1/2 loaf of your favorite gluten-free bread, sliced, with crusts removed if desired.

Sauce 1:
GF Mayonnaise (Spectrum Vegan or other)
smidgen of GF Mustard
Fresh Herbs, minced (thyme, marjoram, basil, whatever you like)
Fresh Chives, minced
dollop of yogurt (soy, goat, or cow yogurt works!)

Filling 1:
1 Eggplant (asian is desirable, but anything is ok), thinly sliced to make strips
1-2 zucchini, thinly sliced to make strips
1 yellow squash, thinly sliced to make strips
Olive oil
chopped fresh herbs (thyme, marjoram, etc.)
Fresh basil leaves
1 organic tomato, sliced

Sauce 2:
Cream Cheese (Tofutti better than cream cheese or dairy)
Fresh dill, minced
Fresh chives, minced

Filling 2:
Thinly sliced cucumbers

Sauce 3:
Your Favorite Hummus
kalamata olives, pitted, and sliced or chopped

Filling 3:
Fresh Avocado slices
Thinly Sliced tomatoes
fresh sprouts

Combine ingredients for all sauces in separate little rice bowls and reserve. Take your sliced vegetables for filling one, baste lightly in olive oil and chopped fresh herbs or your favorite blend, and grill them nicely until they look done. Season with salt and pepper. Prepare your bread and spread sauce 1 on two pieces of bread. Next, layer filling 1 on the bread and cut it into a cute triangle. Make your second sandwich with sauce and filling 2, and your third sandwich with sauce and filing 3.

Enjoy with hot, delicious black tea and a light salad if desired.