Roasted vegetable sandwich

Recipe Information

Ingredients

• 4 3/4-inch eggplant slices

• 1 teaspoon salt-free herb seasoning mix

• 1 medium zucchini, cut into 1/4-inch slices

• 1 cup 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

• Preheat an outdoor grill or stovetop grill pan.

• Spray each side of the eggplant and zucchini slices with cooking spray and sprinkle each side with herb seasoning.

• Grill the eggplant, red pepper strips, and zucchini for about 3 minutes per side, until tender and grill marks appear. Remove from the grill.

• While the vegetables are grilling, add the cottage cheese to a fine-mesh strainer to drain out the liquid.

• In a bowl, mix the strained cottage cheese, basil, and garlic.

• Spread 2 tablespoons of the seasoned cottage cheese on each slice of bread.

• Arrange the arugula, eggplant, red pepper strips, and zucchini on the bread. Cover with the other slice of bread to make a sandwich.

• Place the sandwiches on the grill, and place a heavy frying pan or a brick wrapped in tin foil on top of the sandwiches.

• Grill for 2-3 minutes per side, until heated through and grill marks appear.

Nutrition (per serving)

• Calories: 228 cal

• Total fat: 4g

• Cholesterol: 5mg

• Sodium: 440mg

• Carbohydrate: 38g

• Fiber: 8g

• Protein: 14g