Ingredients:

1/2 cup chopped drained roasted red peppers from jar
1/4 cup low-fat mayonnaise
1 garlic clove, chopped
1/8 teaspoon cayenne pepper

Nonstick vegetable oil spray
4 large portobello mushrooms, stems removed
4 1/2-inch-thick red onion slices
4 1/2-inch-thick crusty country bread slices (each about 5×3 inches)
2 tablespoons rice vinegar
4 cups baby spinach leaves

Methods:

Blend first 4 ingredients in processor until smooth. Season with salt and pepper.

Spray grill with oil spray; prepare barbecue (medium heat).Spray mushrooms and onion slices with oil spray; sprinkle with salt and pepper.Grill mushrooms,onion and bread until vegetables are tender and bread is golden,turning often,about 12 minutes for vegetables and 5 minutes for bread.

Transfer 2 tablespoons red pepper mayonnaise to large bowl.Whisk in vinegar,add spinach and toss. Divide among 4 plates.Place 1 bread slice atop spinach on each.Top each with 1 mushroom, then 1 onion slice.Spoon 2 tablespoons red pepper mayonnaise atop each.