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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I took leftover veggies out of my fridge and grilled them on the stove. What came out is what I end up doing just about every week for lunch before I head out to the grocery store. Ingredients:
1 tablespoon mayonnaise |
2 garlic cloves, minced, separated |
1 teaspoon lemon juice |
1/2 teaspoon oregano |
1/2 teaspoon parsley |
freshly ground peppercorn |
1 tablespoon olive oil |
2 baby portabella mushrooms, sliced |
2 slices yellow bell peppers |
5 slices zucchini |
1 slice red onion |
5 slices yellow squash |
3/4 cup fresh spinach |
4 slices roma tomatoes |
2 marinated artichoke hearts |
1/8 cup alfalfa sprout |
2 slices seven-grain bread |
1 tablespoon fat free feta cheese, crumbled |
Directions:
1. In a bowl, mix the mayonnaise, 1 clove minced garlic, and lemon juice.
2. Set aside in the refrigerator.
3. Preheat olive oil in nonstick pan.
4. Add remaining garlic and seasonings.
5. Cook for about 3 minutes and then add bell pepper, mushrooms, zucchini, red onion, and about 1/2 TBS oil from artichoke hearts; cook for about 4 minutes, til crisp tender. Toast bread.
6. Add yellow squash; sauté for another 3 minutes.
7. Add spinach and tomato slices and sauté until spinach is just wilted, about 3 minutes.
8. Spread mayo concoction on bread and load bread with veggies, feta cheese and alfalfa sprouts.
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