Community Recipe
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Sandwich Night Menu

* Preheat grill. Cut 1 medium zucchini and 1 medium yellow squash lengthwise into 1/4-inch-thick slices, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Place on grill rack coated with cooking spray, and grill for 3 minutes on each side or until tender. Spread 1 1/2 tablespoons Green Olive and Artichoke Tapenade over 4 (1 1/2-ounce) slices toasted peasant bread. Top evenly with zucchini and squash; sprinkle each sandwich with 3 tablespoons shredded fontina cheese. Top each sandwich with 1 (1 1/2-ounce) slice toasted peasant bread.

Grilled vegetable sandwiches*

Green Olive and Artichoke Tapenade

This tangy spread is delicious with crackers, such as Kashi or Whole Foods 365 Everyday Value Golden Stoneground Wheat Crackers (which are free of hydrogenated oils). The olives are a great source of monounsaturated fats.

Ingredients

3 tablespoons capers, drained
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard

1/2 teaspoon black pepper
10 large pitted green olives
2 garlic cloves, minced
1 (14-ounce) can artichoke hearts, drained

Preparation

1. Combine all ingredients in the bowl of a food processor. Pulse to desired smoothness.

Cooking Light APRIL 2008

Fruit salad

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Sandwich Night Menu

Grilled vegetable sandwiches*

Green Olive and Artichoke Tapenade

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Fruit salad

Sandwich Night Menu

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