Tasty Lunches

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Cheesy antipasto veggie sandwich

4
Lunch & Light Meals|Vegetarian
2 peopleServes
2
Prep   20 min
Cook   24 min
  • Eggplant, 1 small, cut into 6 to 8 rounds
  • Red bell pepper, chopped, ⅓ cup(s)
  • Extra virgin olive oil, 2 tsp(s)
  • Dried mixed herbs, 2 tsp(s), or Italian seasoning
  • Part-skim ricotta cheese, ⅓ cup(s)
  • Dijon mustard, 2 tsp(s)
  • Whole wheat bread, 4 slice(s)
  • Cheddar cheese, reduced fat, shredded, ⅓ cup(s)

Method

Add eggplant and bell peppers to a bowl. Coat with olive oil and season.

Preheat a BBQ or a grill pan (if cooking on stove) to medium-high heat. Cook the eggplant and bell peppers for 3 minutes each side or until just tender. Remove vegetables and sprinkle over the dried mixed herbs and set aside to cool.

In a bowl, mix the ricotta and mustard together. Spread evenly over 2 slices of bread. Top with chargrilled vegetables and then cheddar. Top with remaining slices of bread.

Lightly spray both sides of the sandwiches with oil. Cook in a sandwich press or a non-stick skillet until toasted. Cut in half and serve.

TIP: For a faster meal, buy chargrilled vegetables (not in oil) from the deli section of the supermarket. This sandwich is just as delicious served untoasted.

Nutrition facts per serve
Makes 2 serves

Food Groups

V
Vegetables
2.4
F
Fruits
0
C
Carbohydrates
2.3
PD
Protein/Dairy
1
Ft
Fats
1
S
Sweets
0

Nutrition Facts

Calories387
Total Fat14.8 g
- Saturated Fat5.6 g
Cholesterol26.9 mg
Sodium556 mg
Total Carbohydrate44.4 g
- Dietary Fiber11.3 g
- Total Sugars11.6 g
-- Added Sugars0 g
Protein20.7 g
Join the Mayo Clinic Diet today!

Join the Mayo Clinic Diet today!

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