If you’re an avid gardener, this seasonal sandwich will put all your freshly picked vegetables to use! Grilled to perfection and just slightly caramelized, the sweet zucchini, mellow onion, and bitter bell peppers balance the savory, salty feta, making this recipe a popular summertime meal.
1⅓ cups sliced zucchini
1 medium onion, sliced
1 red bell pepper, sliced into ½-inch pieces
¾ cup halved grape tomatoes
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh basil
1 loaf whole wheat ciabatta bread
¾ cup crumbled rennet-free feta cheese
1. Set a pan over medium-high heat and coat with non-stick cooking spray.
2. Add the zucchini, onion, and red bell pepper and cook, stirring often, for 8 minutes.
3. Meanwhile, toss together the grape tomatoes, lemon juice, olive oil, and basil in a medium bowl.
4. Add the cooked zucchini–bell pepper mixture to the bowl with the tomatoes and toss to combine.
5. Cut the ciabatta bread in half horizontally. In the same pan you used for the zucchini–bell pepper mixture, toast both halves of the bread cut-side down for 1 minute.
6. Spoon the zucchini-tomato mixture onto the bottom half of the bread and sprinkle it with the feta cheese. Top with the remaining slice of bread.
7. Press the sandwich down lightly and cut into two equal pieces before serving.
NUTRITION • per one serving •
Calories 600 —
Total Fat 26 g 33%
Saturated Fat 10 g 50%
Polyunsaturated Fat 1.4 g —
Monounsaturated Fat 3.1 g —
Trans Fat 0 g —
Cholesterol 50 mg 17%
Sodium 720 mg 31%
Total Carbohydrates 75 g 27%
Dietary Fiber 10 g 36%
Total Sugars 12 g —
Protein 20 g 40%
Vitamin A 186 mcg 12%
Vitamin C 21 mcg 35%
Vitamin D 0 mcg —
Potassium 806 mg 20%
Calcium 339 mg 30%
Iron 0.88 mg 4%
This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here