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Cheesy antipasto veggie sandwich
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.
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 serving
Makes 2 servings
Food Groups
|
V
|
2.4 |
|
F
|
0 |
|
C
|
2 |
|
PD
|
1 |
|
Ft
|
0.8 |
|
S
|
0 |
Nutrition Facts
| Calories | 371 |
| Total Fat | 14.2 g |
| - Saturated Fat | 5.1 g |
| Cholesterol | 26.9 mg |
| Sodium | 520 mg |
| Total Carbohydrate | 44.6 g |
| - Dietary Fiber | 12.6 g |
| - Total Sugars | 11.9 g |
| -- Added Sugars | 0 g |
| Protein | 20.7 g |
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