Roasted Veggie Sandwich
Prep Time
20mins
Time to Table
20mins
Serves
4
Ingredients
- 4 3/4-inch eggplant slices
- 1 teaspoon salt-free garlic & herb seasoning mix
- 1 medium zucchini, cut into 1/4-inch slices
- 1 cup Daisy Cottage Cheese
- 2 tablespoons chopped fresh basil
- 2 garlic cloves, finely chopped
- 8 thin slices whole grain bread
- 1 red bell pepper, cut in strips
- 1 cup arugula
Ingredients
- 4 3/4-inch eggplant slices
- 1 teaspoon salt-free garlic & herb seasoning mix
- 1 medium zucchini, cut into 1/4-inch slices
- 1 cup Daisy Cottage Cheese
- 2 tablespoons chopped fresh basil
- 2 garlic cloves, finely chopped
- 8 thin slices whole grain bread
- 1 red bell pepper, cut in strips
- 1 cup arugula
Directions
- Heat a contact grill. Spray the eggplant slices with nonstick spray; sprinkle with half the seasoning blend. Place the eggplant on the grill; close the cover. Grill the eggplant for 4 to 5 minutes or until tender. Remove from the grill.
- Spray the zucchini slices with nonstick spray; sprinkle with the remaining seasoning blend. Place the zucchini on the grill; close the cover. Grill for 2 to 3 minutes or until tender. Remove from the grill.
- Meanwhile, place the cottage cheese in a fine-mesh strainer. Shake the strainer gently to drain. In a small bowl, stir together the cottage cheese, basil and garlic. Spread about 2 tablespoons of cheese mixture on each slice of bread.
- Divide the eggplant, zucchini, bell pepper strips and arugula among 4 slices of bread.
- Top with the remaining slices of bread. Place the sandwiches in the contact grill for 2 minutes each or until heated through.
- Calories:248
- Cholesterol:5
- Dietary Fiber:13
- Protein:17
- Sat Fat:1
- Sodium:363
- Sodium:368
- Sugars:9
- Total Carbohydrate:41
- Total Fat:5
