Grilled Vegetable Sandwich

This Grilled Vegetable Sandwich features a delightful medley of seasonal vegetables, perfectly charred and layered between crusty bread, creating a satisfying and wholesome lunch option. Topped with a zesty herb spread, it's a delicious way to enjoy fresh produce.

Ingredients

• Zucchini - 1 medium, sliced
• Red bell pepper - 1, sliced
• Yellow bell pepper - 1, sliced
• Red onion - 1 small, sliced
• Mushrooms - 150 grams, sliced
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Italian seasoning - 1 teaspoon
• Whole grain bread - 4 slices
• Fresh basil leaves - 10, chopped
• Cream cheese - 100 grams
• Garlic - 1 clove, minced
• Lemon juice - 1 tablespoon

Steps

1. Preheat the grill or grill pan over medium heat.
2. In a bowl, toss the zucchini, red bell pepper, yellow bell pepper, red onion, and mushrooms with olive oil, salt, black pepper, and Italian seasoning.
3. Place the vegetables on the grill and cook for about 5-7 minutes on each side, or until they are tender and have grill marks.
4. While the vegetables are grilling, prepare the herb spread by mixing together the cream cheese, chopped basil, minced garlic, and lemon juice in a small bowl.
5. Toast the whole grain bread slices on the grill for 2-3 minutes until golden brown.
6. Once the vegetables are grilled, remove them from the heat and assemble the sandwich by spreading the herb cream cheese on two slices of the toasted bread.
7. Layer the grilled vegetables on top of the cream cheese and then top with the remaining slices of bread.
8. Cut the sandwiches in half and serve warm.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 42 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 25 mg
• Total Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, which supports digestive health.

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