Grilled Vegetable and Pesto Sandwiches
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(makes 4 servings)
| olive oil cooking spray |
| 1 | red bell pepper, 8 ounces (240 g) quartered |
| 1 | yellow bell pepper, 8 ounces (240 g) quartered |
| 1 | 1/2-pound eggplant (684 g) sliced diagonally 1/4 inch (0.6 cm) thick |
| pesto (see recipe below) |
| 4 | whole wheat rolls, 1 ounce each (30 g) |
| 4 | ounces (120 g) sliced low fat mozzarella cheese |
| 8 | basil leaves |
- Coat the vegetables with cooking spray and grill until cooked through. Cut the peppers into strips
- Prepare the pesto.
- Lightly coat the rolls with cooking spray and grill until just browned.
- Spread 1 teaspoon (5 ml) pesto on each roll. Top with slice of cheese and then the vegetables. Divide the basil leaves between the sandwiches and heat on the grill until the cheese begins to melt. Serve immediately.
| Per serving: | 205 calories (18% calories from fat), 8 g protein, 4 g total fat (1.6 g saturated fat), 36 g carbohydrates, 9 g dietary fiber, 10 mg cholesterol, 309 mg sodium |
| Diabetic exchanges: | 2 1/2 carbohydrate (1 bread/starch, 1/2 skim milk, 3 vegetable), 1/2 fat |
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