Try meatless magic from the grill with this hearty veggie sandwich.
fresh large portabella mushroom caps
large bell pepper, cut into 1/4-inch slices
large red onion, sliced
tablespoon olive or vegetable oil
teaspoon seasoned salt
round focaccia bread (8 or 9 inch)
cup mayonnaise or salad dressing
cup basil pesto
leaf lettuce leaves
Heat gas or charcoal grill. Brush mushrooms, bell pepper and onion with oil; sprinkle with seasoned salt. Place vegetables in grill basket (grill “wok”).
Place grill basket on grill over medium heat. Cover grill; cook 10 to 12 minutes, shaking basket occasionally to turn vegetables, until bell pepper and onion are crisp-tender and mushrooms are just tender.
Cut bread horizontally in half. Mix mayonnaise and pesto; spread over cut sides of bread. Layer lettuce and grilled vegetables on bottom half of bread. Add top of bread. Cut into 6 wedges.
When red bell peppers are in season, go ahead and use one. Either red or green bell pepper tastes great. Whole-grain sandwich buns can be used instead of the focaccia.
Clean mushrooms just before using by wiping them off with a damp paper towel.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.