Ingredients
- Non-Stick vegetable cooking spray
- 2 portabella mushrooms, cut into 1/2-inch slices
- 1 medium size red bell pepper, cut into strips (about 1-1/2 cups)
- 2 slices onions, 1/2-inch thick each
- 8 slices eggplants, 1/4-inch thick each
- 1/8 tsp garlic powder (optional)
- 1/2 cup shredded fat free Mozzarella cheese
- 2 tbsp balsamic vinegar
- 8 slices whole grain 100% whole wheat bread
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Grilled Veggie Sandwiches
Time: 10 minutes prep, 10 minutes cook
Servings: 4
Directions
- Spray a nonstick grill pan with vegetable cooking spray and heat over medium heat for 1 minute.
- Add the mushrooms, bell pepper and onion to one side of the pan. Add the eggplant to the other side. Sprinkle the garlic powder over all, if using. Cook until the vegetables are tender. Sprinkle the eggplant with the cheese and cook until the cheese is melted.
- Place the mushrooms, bell pepper and onion into a medium bowl. Add the vinegar and toss to coat. Divide the eggplant slices among 4 bread slices. Top with the mushroom mixture and remaining bread slices.
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Summary
Grilled Veggie Sandwiches is an easy and quick recipe for a delicious and healthy, low calories, low fat, No-Cholesterol, low sodium, Vitamin-Enriched meal. Ingredients include: Mushrooms, bell pepper onion, eggplant and Mozzarella cheese on whole wheat bread for a delicious, heart-healthy, vegetarian and Weight Watchers (7) PointsPlus meal.
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