(Recipe) Broiled Vegetable Sandwich

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Broiled Vegetable Sandwich 

 

This recipe is reprinted from Quick & Easy Diabetic Recipes for One by

Kathleen Stanley, CDE, RD, MSED and Connie C. Crawley, MS, RD, LD,

©1997 by The American Diabetes Association, Inc.

This is a hearty sandwich, full of vitamins. Use the remaining vegetable

ingredients to make a salad for the next day.

Makes 1 Sandwich

 

1 small zucchini, julienned

1/2 cup cider vinegar

1 teaspoon chopped, pickled jalapeno peppers

1/2 medium red bell pepper, julienned

1 slice tomato

1 slice sweet red onion

2 teaspoons extra-virgin olive oil

3 dashes black pepper

1 (3-1/2-oz) deli style rye roll

1 slice low-fat Swiss cheese

 

 

Place the zucchini strips in a small container with a lid and add the

cider vinegar and jalapeno peppers. Cover and refrigerate for at least 2

hours.

Set the oven to broil and spray the broiler pan with nonstick cooking

spray. Drain the marinade from the zucchini mixture and place the strips

on the broiler pan. Add the bell pepper, tomato and onion to the broiler

pan. Drizzle with olive oil and sprinkle with black pepper. Broil until

the vegetables are brown and soft, about 15 minutes. Using a pair of

tongs, carefully layer the vegetables on a roll and top with cheese. For

more flavor, marinate all the vegetables for 8 hours before broiling.

 

Note: This recipe is moderately high in sodium.

Per Serving (without syrup or preserves):

366 Cal; 7 g Total Fat (3 g Sat Fat); 59 g Carb; 10 mg Cholesterol; 759

mg Sodium; 19 g Protein; 8g Dietary Fiber; 10 g Sugars

Exchanges:

4 Starch; 1 Lean Meat