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Roasted Vegetable Sandwich
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Authored By: Polly Pitchford, Full Spectrum Health™
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Serve with a vegetable-bean soup.
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Diet Type: Vegetarian
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Ingredients:
1 small yellow summer squash, thinly sliced1 small zucchini, thinly sliced into rounds1 medium sweet onion, thinly sliced1/3 cup sliced button mushrooms1/2 red bell pepper, cut into thin stripsolive oil spray4 whole wheat pita bread rounds4 teaspoons Italian salad dressing3/4 cup shredded Swiss cheese
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Serves: 4
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Cooking Time: Under 30 minutes |
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| Instructions: |
| Preheat oven to 450 degrees.
Place zucchini, summer squash, onion, mushrooms, and sweet pepper on a baking sheet; spray with olive oil spray.
Roast in oven for 10 minutes or until vegetables are tender. Season to taste with salt and pepper.
Arrange vegetables on top of bread; drizzle with salad dressing.
Top with shredded cheese. Place on unheated rack of a broiler pan. Broil 4" from heat until cheese melts. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 199
Calories from Fat 79
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% Daily Value*
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| | Total Fat 9g | 14% | | | Saturated Fat 4g | 20% | | | Mono Fat 2g | | | | Cholesterol 19mg | 6% | | | Sodium 243mg | 10% | | | Total Carbs 22g | 7% | | | Dietary Fiber 4g | 15% | | | Protein 10g | | | | Iron | 9% | | | Calcium | 22% | | | Vitamin B-12 | 5% | | | Vitamin B-6 | 10% | | | Vitamin C | 41% | | | Vitamin E | 6% | | | Vitamin D | 3% | | | Vitamin A | 12% | | | Selenium | 29% | | | Manganese | 30% | | | Copper | 10% | | | Zinc | 10% | | | Pantothenic acid | 5% | | | Niacin | 7% | | | Riboflavin | 12% | | | Thiamin | 13% | | | Folate | 9% | | | Potassium | 8% | | | Phosphorus | 21% | | | Magnesium | 11% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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