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Grilled Vegetable And Provolone Sandwiches

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Ingredients

  • 1/2 small zucchini sliced lengthwise
  • 1/2 small red onion thinly sliced
  • 1 red pepper halved lengthwise, and seeded
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/4 teaspoon freshly-ground black pepper
  • 1 tablespoon prepared pesto
  • 4 slices Atkins bread lightly toasted
  • 2 slices provolone cheese - (2 oz ea) (or smoked provolone)

Details

Servings 2

Preparation

Step 1

Prepare a medium grill or heat broiler. Toss vegetables with oil, salt, oregano and pepper. Grill vegetables 2 to 3 minutes per side until crisp-tender and lightly charred.

Spread pesto on bread slices. Layer vegetables on 2 slices of bread. Lay cheese over vegetables. Grill, covered, 1 minute more for cheese to start to melt (or broil). Top with remaining bread slices.

This recipe yields 2 servings.

Carbohydrates: 24 grams
Net Carbs: 12 grams
Fiber: 12 grams
Protein: 30.5 grams
Fat: 28.5 grams
Calories: 444

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