Grilled Vegetable Sandwich

Change up from the usual meat-based sandwiches to something truly more healthful. With salad bar veggies just begging to be grilled, this sandwich is so good you might just dump the typical turkey sandwich in favor of this creation.

Prep Time: 10 minutes Cook Time: 20 minutes

Nutrition Facts

Serving Size: 1 sandwich

  • Calories 135
  • Carbohydrate 17 g
  • Protein 6 g
  • Fat 6.0 g
  • Saturated Fat 1.5 g
  • Sugars 3 g
  • Dietary Fiber 3 g
  • Cholesterol 5 mg
  • Sodium 365 mg
  • Potassium 285 gm

This Recipe Serves 4

Ingredients

1 cup zucchini slices
1 cup yellow squash slices
1 cup red pepper slices
3 tablespoons reduced-fat balsamic vinaigrette
1 garlic clove, minced
cooking spray
2 tablespoons prepared pesto
4 slices whole-grain bread
4 tablespoons freshly shredded reduced-fat cheddar cheese

Instructions

  1. Add the zucchini, yellow squash, and red pepper slices to a large bowl. Add in the balsamic dressing and garlic and toss well.
  2. Coat a grill pan with cooking spray. Add the vegetables and grill for about 4–5 minutes on each side until tender.
  3. Set an oven broiler to high. Set the rack about 4–6 inches from the heat source. Line a baking sheet with foil. Spread each slice of bread with pesto. Evenly distribute the grilled vegetables among the bread slices. Top with 1 tablespoon of cheese. Add the bread slices to the prepared baking sheet. Broil the sandwiches just until the cheese melts, about 2–3 minutes.

Choices/Exchanges: 1 Starch, 1 Fat

From The Smart Shopper Diabetes Cookbook by Robyn Webb, MS

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