Balsamic Zucchini Sandwiches

Serves 2

This quick sandwich combines the flavors of fresh zucchini sautéed in balsamic vinegar with the creaminess of roasted red pepper and cannellini bean spread.

2 zucchini, cut lengthwise into 1/2″-thick strips
4 cloves garlic, sliced
1 tablespoon balsamic vinegar
1 cup rinsed white kidney beans (cannellini beans)
1 large roasted red pepper
2 whole wheat sandwich rolls (mini baguettes or bolillo rolls)
6–8 fresh basil leaves
1/2 teaspoon freshly cracked black pepper

Over medium-high heat, sauté the zucchini strips for about 1 minute (do not overcrowd the pan). Reduce the heat to medium. Add the garlic and balsamic vinegar and stir immediately. Sauté this for about 30 seconds and remove from the heat. Puree the white beans and roasted red pepper. Toast the buns. Spread the pureed beans on the bottom bun, then add the basil, then the zucchini, and finish off with a garnish of black pepper.

Making It Simple: Instead of making the roasted red pepper and white bean spread, simply use a commercial roasted red pepper hummus.

The Gourmet Touch: Instead of sautéing the zucchini slices, toss them in the balsamic vinegar and then grill them over mesquite wood.

Per serving:

  • Calories: 274
  • Fat: 2.5 g
  • Saturated Fat: 0.5 g
  • Calories from Fat: 7.9
  • Cholesterol: 0 mg
  • Protein: 16 g
  • Carbohydrates: 50.1 g
  • Sugar: 15.8 g
  • Fiber: 11.3 g
  • Sodium: 191 mg
  • Calcium: 126 mg
  • Iron: 4.3 mg
  • Vitamin C: 172.7 mg
  • Beta Carotene: 1489 mcg
  • Vitamin E: 1.8 mcg

Source:21-Day Weight Loss Kickstart by Neal Barnard, M.D.; recipe by Jason Wyrick of the Vegan Culinary Experience.

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