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.