4-6 rolls (I used Udi's gluten free rolls)
2 medium size zucchini, sliced fairly thickly
8 mini sweet peppers, sliced fairly thickly
1 tablespoon olive oil
1 teaspoon italian seasoning
⅛ teaspoon garlic salt
⅛ teaspoon black pepper
½ cup crumbled reduced fat feta cheese
1½ tablespoon basil pesto
2 ounces reduced fat cream cheese, room temperature
4-6 basil leaves (one or two leaves per slider)