| |
| INGREDIENTS |
| 2 c |
small broccoli florets |
| 2 c |
thinly sliced red bell peppers |
| 4 |
large Portobello mushrooms, stems, gills removed, sliced into strips |
| ¼ c |
light mayonnaise |
| 1 |
clove garlic, pressed |
| 4 sl |
thick sliced country wheat bread |
| 4 oz |
shredded low-fat swiss cheese |
| |
Cooking spray |
|
|
|
| RECIPE |
- Preheat the broiler.
- Place broccoli on rimmed baking sheet, spray with cooking spray to lightly coat, broil until lightly charred. Remove from oven and add peppers and mushrooms and continue to broil stirring once in a while, until tender.
- In a small bowl mix together mayonnaise and garlic. Divide evenly on slices of bread, top with broiled veggies and sprinkle with cheese.
- Return back to the oven and broil for 1-2 minutes or until cheese melts.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 sandwich
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
270 |
|
| Total Fat |
8 |
g |
|
| Saturated Fat |
1 |
g |
|
|
|
| Sodium |
400 mg |
|
| Total Carbohydrates |
5 g |
|
| Fiber |
3 g |
|
| Protein |
17 g |
|
|
|
