Grilled Veggie Sandwich

Grilled Veggie Sandwich
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 4
A sun dried tomato and cheese spread is the perfect accompaniment to these grilled veggies. Be sure to use a sturdy bread! Low fat; Low cholesterol.
  • 1 cup sun dried tomatoes (not oil packed)
  • 1 medium zucchini, sliced thin
  • 1 medium yellow squash, sliced thin
  • 1 small eggplant, sliced thin
  • 1 red bell pepper, quartered and seeded
  • 2 medium portabello mushrooms
  • 1 tablespoon minced garlic
  • 2 to 3 tablespoons fat free vegetable broth or water
  • 3 tablespoons fat free Parmesan cheese
  • 8 slices fat free bread (French, Italian, multi-grain)
  1. Combine sun dried tomatoes, garlic, vegetable broth and Parmesan cheese in a food processor or blender and process until pasty. Set aside.
  2. Remove stems and "lungs" from mushrooms.
  3. Lightly spray all the veggies with nonfat cooking spray and grill until lightly browned on both sides.
  4. Spread tomato mixture on bread slices and top with grilled veggies
Nutrition Information
Calories: 235 Fat: 1g Carbohydrates: 48g Sodium: 387mg Fiber: 4g Protein: 10g Cholesterol: 0mg


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