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Vegetarian Sandwich
Vegetarian Recipe
Ingredients:
1 small zucchini
1 yellow bell pepper
4 to 5 large fresh mushrooms, sliced
1 medium tomato, 1/4-inch thick slices
1/4 teaspoon salt
1/4 teaspoon black pepper
Dried sweet basil leaves, flavor to taste
2 tablespoons light garden vegetable cream cheese
Spinach leaves (optional)
4 slices bread, toasted
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Directions:
Cut zucchini length-wise into 4 (1/4-inch thick) slices. Cut pepper in fourths, remove seeds. Coat both sides of zucchini, pepper and mushrooms with cooking spray.
Place zucchini and peppers on grill rack or broiler pan coated with cooking spray; broil 3 to 4 minutes on each side or until tender. Add mushrooms and broil for 1 to 2 minutes. Remove from grill; sprinkle with salt, pepper and sweet basil leaves.
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Spread cream cheese on toast. Layer zucchini, pepper, mushrooms, and tomato on two slices of toast; add spinach if desired. Top with remaining toast slices. Cut each Vegetarian Sandwich in half.
Recipe makes 2 vegetarian sandwiches.
Each sandwich provides approximately: 232 calories, 9 g protein, 39 g carbohydrates, 4 g fiber, 6 g fat (3 g saturated), 9 mg cholesterol, 58 mcg folate, 3 mg iron, 638 mg sodium.
Source: Wheat Foods Council
Vegetarian Tidbit
Tofu desserts are good frozen or thawed.
Example: Place a small square of sweet tofu in the center of thawed phyllo dough and pinch the dough into the shape of a beggar's purse (the shape of a bundle carried on the end of a stick). Bake until the phyllo is golden brown. Serve with a hot peach and raisin sauce or an orange sauce. Sweet tofu can be frozen and served as a trio of flavors, accompanied by frozen grapes.
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