I hope everyone is having a wonderful Sunday! Here is a recipe to inspire you for Meatless Monday, serve with mixed greens for a complete meal.  It’s ready quick so it is a great weeknight meal! Enjoy! If you would like to submit a recipe for Meatless Monday email it here.

Ingredients:

Basil Spread:

1 cup packed fresh basil leaves

2 Tbsp. grated Parmesan cheese

1 Tbsp. toasted walnuts

1 clove garlic

1/4 cup (2 oz.)  fat-free Greek yogurt or cream cheese or sour cream

Sandwiches:

2 zucchini cut lengthwise into 1/4” thick slices

2 yellow and/or red bell peppers, quartered

1 red onion, cut crosswise into 1/4”thick slices

1 Tbsp. grape seed oil

1/4 tsp. unrefined sea salt

1 1/2 Tbsp. balsamic vinegar

8 sliced multi-grain bread, lightly toasted

4 slices Jarlsberg cheese

Directions:

To make basil spread: In food processor, combine the basil, parmesan, walnuts and garlic. Process to puree. Add the sour cream or cream cheese or Greek yogurt. Process until well mixed and creamy. Set aside.

To make sandwiches: Pre-heat the grill or broiler. Pre-heat broiler rack.Toss veggies lightly in the grape seed oil. Arrange the vegetables on a single layer on the preheated rack. Sprinkle with salt. Grill or broil for 10 minutes, turning once, or until lightly browned. Place on plate and drizzle with vinegar.

Arrange 4 slices of bread on the rack. Spread with basil mixture. top with layers of zucchini, bell pepper, onion, and cheese. Grill or broil for 1 minute or until cheese melts. Top with remaining bread slices.

Nutrition Facts
4 Servings
Amount Per Serving
Calories		367.6
Total Fat		16.6 g
	Saturated Fat	6.9 g
	Polyunsaturated Fat	4.2 g
	Monounsaturated Fat	4.4 g
Cholesterol		29.2 mg
Sodium		694.8 mg
Potassium		579.4 mg
Total Carbohydrate		40.6 g
	Dietary Fiber	7.3 g
	Sugars	8.9 g
Protein		17.4 g

Vitamin A	105.2 %
Vitamin B-12	8.3 %
Vitamin B-6	24.7 %
Vitamin C	200.3 %
Vitamin D	0.0 %
Vitamin E	5.9 %
Calcium	35.1 %
Copper	17.8 %
Folate	29.5 %
Iron	18.7 %
Magnesium	20.3 %
Manganese	71.3 %
Niacin	18.4 %
Pantothenic Acid	6.0 %
Phosphorus	33.1 %
Riboflavin	22.8 %
Selenium	34.7 %
Thiamin	23.7 %
Zinc	14.0 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Adapted from the book, Meals That Heal, by Anne Egan and Regina Ragone.

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