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Grilled Veggie Sandwiches

Grilled Veggie Sandwiches
Get a grip on lunch! Here’s a fun recipe for using up those summer garden veggies. Meat-eaters won’t even miss the meat in these hefty, fresh-tasting, grilled sandwiches. Melissa Wilbanks — Memphis, TN
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 small zucchini
  • 1 small yellow summer squash
  • 1 small eggplant
  • Cooking spray
  • 1 medium onion, sliced
  • 1 large sweet red pepper, cut into rings
  • 4 whole wheat hamburger buns, split
  • 3 ounces fat-free cream cheese
  • 1/4 cup crumbled goat cheese
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • Cut the zucchini, squash and eggplant into 1/4-in.-thick strips;
  • spritz with cooking spray. Spritz onion and red pepper with cooking
  • spray.
  • Grill vegetables, covered, over medium heat for 4-5 minutes on each
  • side or until crisp-tender. Remove and keep warm. Grill buns, cut
  • side down, over medium heat for 30-60 seconds or until toasted.
  • In a small bowl, combine the cheeses, garlic, salt and pepper; spread
  • over bun bottoms. Top with vegetables. Replace bun tops. Yield: 4
  • servings.
© Taste of Home 2012

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Grilled Veggie Sandwiches (continued)

Nutrition Facts: 1 sandwich equals 231 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 438 mg sodium, 39 g carbohydrate, 10 g fiber, 11 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.
© Taste of Home 2012