Grilled Veggie
Be sure to make the cilantro dressing
ahead of time for enhanced flavor.
Servings:
6
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Dressing:
1/4
cup low-fat mayonnaise
1/2 teaspoon lime
rind
1 tablespoon chopped fresh cilantro
Filling:
4 slices sweet
Vidalia onions
1 small eggplant, peeled and cut into 1/4 to 1/2 inch slices
1 medium zucchini, cut lengthwise in 1/4 inch thick slices
1 medium red bell
pepper, cut in strips
3/4 cup shredded fat-free mozzarella cheese
8 slices sourdough bread, toasted
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Oil grilling rack
and heat up grill. Grill onion over medium heat 4 to 5 inches from coals.
Place zucchini, eggplant, red pepper (skin down) on grill. Spray lightly
with cooking oil spray. Cover and cook 12 to 15 minutes or until tender.
Turn once during cooking time and spray lightly with cooking oil spray.
Spread bread with
1 tablespoon dressing and layer vegetables and sprinkle with cheese. Serve
warm.
Per Serving: 265 Calories
6g Fat
8 g Protein
47g Carbohydrate
8g Dietary Fiber
5mg Cholesterol
385mg Sodium
Low
Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2010
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