grilled vegetable sandwich
Source of Recipe
ww.ca
List of Ingredients
1 small zucchini, quartered lengthwise
1 medium summer squash, quartered lengthwise
1 cup portobello mushroom(s), cut into 6 pieces
7 oz canned pimento, rinsed and drained
1 Tbsp reduced-calorie mayonnaise
1/2 Tbsp ground oregano
1/2 Tbsp dried thyme
1 medium garlic clove(s), peeled
10 oz pizza crust, or focaccia shell, 8 inch, pre-baked, halved horizontally(1 x 8-inch)
4 slice provolone cheese
Recipe
Preheat broiler. Arrange zucchini, squash and mushroom in a single layer on a baking sheet and spray with cooking spray. Broil until well-browned, about 9 minutes. Remove and set vegetables aside. Reduce oven temperature to 450�F (230�C).
Pur�e roasted red peppers, mayonnaise, oregano, thyme and garlic in a food processor.
Place half of crust on baking sheet. Spread roasted red pepper pur�e over it and layer with vegetables, then cheese. Top with other half.
Bake until cheese melts and sandwich is heated through, about 5 minutes. Cut into 6 wedges and serve.
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