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Roasted Veggie Sandwich

Roasted Veggie Sandwich
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Calories 248 cals
Total Fat 5 g
Cholesterol 5 mg
Dietary Fiber 13 g
Sodium 368 mg
Protein 17 g
Total Carbohydrate 41 g
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Prep Time: 20 Minutes

Time to Table: 20 Minutes

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

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. *Nutritional Information based on Daisy Brand Low Fat Cottage Cheese.

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