Low-cal Veggie Focaccia Sandwich
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
- Servings: 2
- 1 portabella mushroom cap
- 5 leaves fresh basil, sliced thin
- 2 -4 leaves fresh basil
- 1/2 tablespoon parmesan cheese
- 1 red pepper
- 1 -2 zucchini
- 1 crooked neck squash
- 1 -2 sweet red pepper
- 1 tablespoon olive oil
- 1 -2 garlic clove, chopped
- 1 -2 tablespoon balsamic vinegar
- 1/3 sheet focaccia bread, cut in half
Recipe
- 1 drizzle olive oil in frying pan.
- 2 add garlic and sauté until fragrant.
- 3 julienne thick slices of each vegetable.
- 4 add zucchini, red pepper and squash to apn and sauté until soft.
- 5 add mushrooms.
- 6 sauté until soft.
- 7 toast focaccia in oven at 350°f.
- 8 when vegetables are cooked, place vegetables on one side of bread.
- 9 sprinkle with fresh parmesan cheese.
- 10 place 1-2 sweet red peppers over veggies.
- 11 drizzle with balsamic vinegar, place basil leaves on top of veggies and sandwich them between the bread.
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