Grilled Vegetable And Pesto Sandwiches from Healthy Diabetic Recipes

Grilled Vegetable And Pesto Sandwiches Recipe

Recipe Ingredients:

Olive oil cooking spray, as needed
1 red bell pepper - (8 oz), quartered
1 yellow bell pepper - (8 oz), quartered
1 1/2 lb eggplant, sliced diagonally
into 1/4"-thick slices
Pesto, (see recipe)
4 whole-wheat rolls - (1 oz ea)
4 oz sliced low-fat mozzarella cheese
8 basil leaves

Recipe Instructions:

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 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.

This recipe yields 4 servings.

Exchanges Per Serving: 2 1/2 Carbohydrate (1 Bread/Starch, 1/2 Skim Milk, 3 Vegetable), 1/2 Fat.

Nutrition Facts: 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.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"09-04-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"

Servings: 4

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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