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Marinated Veggie Open-Faced Sandwiches
These open-faced summertime sandwiches feature vibrant, nutrient-packed veggies. Along with fiber and essential vitamins and minerals, a diet rich in colorful vegetables provides important cancer-fighting phytochemicals. Serve on toasted whole-grain bread or pita.
(As always, choose organic content as much as possible for the healthiest recipe.)
1. Cut zucchini and yellow squash into 1/4-inch slices horizontally. Cut both ends off the bell pepper. Then, cut the pepper in half twice, creating 4 pieces.
2. In a large bowl, marinate the vegetables in balsamic vinegar, olive oil, salt and pepper, and a pinch of sugar, if desired. Add the vegetables and toss to coat with the marinade.
3. Marinate for 2 hours to overnight. (If in a hurry, 30 minutes will suffice).
4. Over hot coals or on an indoor, lightly oiled grill, grill vegetables until just tender, turning once.
5. Distribute vegetables evenly over bread and cut into wedges. Garnish each with basil and Parmesan cheese.
Makes 4 sandwiches.
Per sandwich: 259 calories, 6 g total fat (2 g saturated fat), 43 g carbohydrate, 10 g protein, 5 g dietary fiber, 482 mg sodium.
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