Open-Face Garden Sandwich
Recipe from Better Homes and Gardens

Using shredded rather than thick slices of cheese cuts fat calories.


Open-Face Garden Sandwich

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Ingredients
  • 1  small
    zucchini, thinly sliced (about 3/4 cup)
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  • 1  small
    yellow summer squash, thinly sliced
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  • 1  medium
    onion, sliced
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  • 1/3  cup
    sliced fresh mushrooms
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  •   1/2 of a
    red sweet pepper, cut into thin strips
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  •  
    Olive oil nonstick cooking spray
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  •  
    Salt and pepper
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  • 4 
    pita bread rounds
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  • 4  teaspoons
    reduced-calorie Italian salad dressing
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  • 3/4  cup
    shredded Swiss cheese (3 ounces)
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Directions
1.
Place vegetables on a baking sheet; coat with cooking spray. Roast in a 450 degree F oven about 10 minutes or until tender. Season with salt and pepper.
2.
Arrange vegetables on bread; drizzle with dressing. Top with cheese. Place on the unheated rack of a broiler pan. Broil 4 inches from heat about 3 minutes or until cheese melts. Makes 4 servings.
Nutrition information
Calories 269, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Sodium 453 mg, Carbohydrate 38 g, Fiber 1 g, Protein 12 g. Percent Daily Values are based on a 2,000 calorie diet
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