Veggie Melts

recipe
These sandwiches taste great made with wheat or sourdough bread.

Yield:

4 servings ,(serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 323
Fat 7.9 g
Satfat 2.3 g
Protein 17 g
Carbohydrate 50.3 g
Cholesterol 5 mg
Iron 3.2 mg
Sodium 581 mg
Caloriesfromfat 21 %
Fiber 6.5 g
Calcium 276 mg

Ingredients

Cooking spray
2 teaspoons olive oil, divided
1 small green bell pepper, cut into strips
1 small red bell pepper, cut into strips
1 small onion, sliced
1 small zucchini, sliced
1 tablespoon salt-free Greek seasoning
8 (4-ounce) portobello mushrooms
1 teaspoon water
4 (3-ounce) wheat submarine rolls, split and toasted
4 slices reduced-fat provolone cheese

Preparation

Coat a large skillet with cooking spray; add 1 teaspoon oil, and place over medium-high heat until hot. Add peppers, onion, and zucchini; sauté 3 minutes. Sprinkle with seasoning. Sauté until tender. Remove from pan.

Recoat pan with cooking spray. Heat pan over medium-high heat until hot; add 1 teaspoon oil. Add mushrooms, and cook 2 minutes on each side. Add water; cover and cook until tender. Add reserved vegetables to pan; stir well.

Arrange vegetables on bottom of rolls; top with cheese. Broil 1 minute or until cheese melts. Top with roll tops.

Note:

Oxmoor House Healthy Eating Collection

January 2002
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