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Tender and crispy vegetables shine in this palate-pleasing recipe from Jane Jackson of Randolph, Iowa. Served on a warm toasted bun with fresh basil, mayonnaise and a dash of jalapeno pepper, these veggies never had it so good!
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Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 sandwich equals 290 calories, 7 g fat (1 g saturated fat), 4 mg cholesterol, 869 mg sodium, 44 g carbohydrate, 5 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 fat.
Originally published as Broiled Vegetable Sandwiches in
Light & Tasty
June/July 2007, p46
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