Summer showed up early in Chicago this year and when the temps soar into the 90s combined with humidity and no central air, I ditch the kitchen and head to the backyard to grill dinner. Grilling out doesn't have to always be about burgers and brats -- grilled veggies make a quick, inexpensive, delicious and healthy meal. Trader Joe's has a great whole wheat sourdough that has become the new bread of choice in my house, but any bread you like will work just as well. I paired this sandwich with grilled romaine hearts and a slice of grilled pineapple for dessert and any extra grilled veggies make a great addition to pasta for dinner the next day.
Recipe:
Ingredients
- 6 slices Trader Joe's Whole Wheat Sourdough Bread
- 1 slice is plenty for each sandwich -- each slice is huge!
- 3 T goat cheese
- 1 red onion, sliced
- 1 yellow onion, sliced
- 2 small zucchini, sliced
- 1 pkg baby portebella mushrooms
- 1 large rep pepper, seeded and quartered
- 1 tomato, sliced
- 1 1/2 T extra virgin olive oil
- 1/2 tsp Kosher salt
- black pepper to taste
1. Prep all vegetables and toss with olive oil, salt and pepper (except tomatoes).
2. Add veggies to a hot grill starting with onions first as they will take the longest to cook. It is also easiest to skewer the mushrooms so you don't lose any through the grates-- it also makes it easier to turn to cook evenly.
3. Once the veggies are just about done, add your bread to the grill to your desired "toastyness".
4. Build your sandwich piled high with grilled veggies, goat cheese and a fresh slice of tomato.
Nutritional Information With Comparison to Panera Bread Medditeranean Veggie (substitute sourdough bread):
(Recipe yields 6 sandwiches)
Calories: 246
|
vs
|
520
|
Fat: 7.8 g total fat, 2.8 g sat fat, 0 g trans fat
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vs
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12 g total fat, 3 g sat fat, 0 g trans fat
|
Carbohydrates: 37.6 g
|
vs
|
82 g
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Protein: 10.9 g
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vs
|
19 g
|
Fiber: 7.1 g
|
vs
|
8 g
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Sodium: 478 mg
|
vs
|
1140 mg
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Cholesterol: 9 mg
|
vs
|
10 mg
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