Grilled Vegetable And Provolone Sandwiches Recipe
Servings: 2
Ingredients
- 1/2 sm zucchini sliced lengthwise
- 1/2 sm red onion thinly sliced
- 1 x red pepper halved lengthwise, and seeded
- 1 Tbsp. extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp oregano
- 1/4 tsp freshly-grnd black pepper
- 1 Tbsp. prepared pesto
- 4 slc Atkins bread lightly toasted
- 2 slc provolone cheese - (2 ounce ea) (or possibly smoked provolone)
Directions
- Prepare a medium grill or possibly heat broiler. Toss vegetables with oil, salt, oregano and pepper. Grill vegetables 2 to 3 min per side till crisp-tender and lightly charred.
- Spread pesto on bread slices. Layer vegetables on 2 slices of bread. Lay cheese over vegetables. Grill, covered, 1 minute more for cheese to start to heat (or possibly broil). Top with remaining bread slices.
- This recipe yields 2 servings.
- Description: "If its not grilling season, you can cook the veggies under the broiler. This sandwich is also delicious made with extra sharp cheddar."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 2 servings | |
| Calories 225 | |
| Calories from Fat 161 | 72% |
| Total Fat 18.22g | 23% |
| Saturated Fat 6.42g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 902mg | 38% |
| Potassium 270mg | 8% |
| Total Carbs 7.25g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.31g | 3% |
| Protein 8.95g | 14% |
