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.
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
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
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.
Amount Per Serving
|Total Fat||16.6 g|
|Saturated Fat||6.9 g|
|Polyunsaturated Fat||4.2 g|
|Monounsaturated Fat||4.4 g|
|Total Carbohydrate||40.6 g|
|Dietary Fiber||7.3 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 %|
|Pantothenic Acid||6.0 %|
*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.