Roasted veggie sandwich
295cal, 11p, 37c, 10f (per meal)
2 roll (3-1/2" dia) (114g)
1 medium (196g)
4 pepper(s) (80g)
1/2 medium (2-1/2" dia) (55g)
1 tsp (5mL)
4 dash (2g)
1/3 cup (29g)
1 tbsp (15mL)
1
Set the oven to broil on high.
2
Arrange the mini sweet peppers and onion on one side of a baking sheet. Arrange the zucchini on the other side. Drizzle with the oil, sprinkle with the Italian seasoning and a pinch of salt, and toss each group of vegetables to coat.
3
Broil for 5-6 minutes, until the peppers and onions are tender and beginning to brown. Watch closely, as broilers can vary in intensity. If the zucchini needs additional time, remove the peppers and onions from the baking sheet and continue broiling the zucchini until tender.
4
Toss the peppers and onions with the balsamic dressing, then sprinkle the cheese over the top. Return to the broiler for 30 seconds to 1 minute, or until the cheese is melted.
5
Pile the peppers, onions, and zucchini onto the bottom half of each bun, place the top half of the bun on top, and serve.