Roasted Veggie Sandwich

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Prep Time

20mins

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Time to Table

20mins

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Serves

4

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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

  1. 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.
  2. 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.
  3. 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.
  4. Divide the eggplant, zucchini, bell pepper strips and arugula among 4 slices of bread.
  5. 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

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