- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 227.9
- Total Fat: 3.6 g
- Cholesterol: 5.0 mg
- Sodium: 440.8 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 8.0 g
- Protein: 14.3 g
Roasted Veggie Sandwiches from Daisy BrandŽSubmitted by: DAISY_RECIPES
IntroductionSummer freshness in every bite! Summer freshness in every bite!
4 3/4 inch eggplant slices
1 teaspoon salt-free garlic & herb seasoning mix
1 medium zucchini, cut into 1/4-inch slices
1 cup Daisy Low Fat Cottage Cheese
2 tablespoons chopped fresh basil
2 garlic cloves, finely chopped
8 thin slices whole grain bread
1 red bell pepper, cut in strips
1 cup arugula
Step 2 Spray the eggplant slices with nonstick spray; sprinkle with half the seasoning blend. Place the eggplant on the grill; close the cover. Grill the eggplant for 4 to 5 minutes or until tender. Remove from the grill.
Step 3 Spray the zucchini slices with nonstick spray; sprinkle with the remaining seasoning blend. Place the zucchini on grill; close the cover. Grill for 2 to 3 minutes or until tender. Remove from the grill.
Step 4 Meanwhile, place the cottage cheese in a fine-mesh strainer. Shake the strainer gently to drain.
Step 5 In a small bowl, stir together the cottage cheese, basil and garlic.
Step 6 Spread about 2 tablespoons of cheese mixture on each slice of bread. Divide the eggplant, zucchini, bell pepper strips and arugula among 4 slices of bread. Top with the remaining slices of bread.
Step 7 Place the sandwiches in the contact grill for 2 minutes each or until heated through.
Serving Size: makes 4 sandwiches