Recipes: Grilled Vegetable and Pesto Sandwiches

the recipes

august 2000

Grilled Vegetable and Pesto Sandwiches

Grilled Vegetable and Pesto Sandwiches

(makes 4 servings)

	olive oil cooking spray
1	red bell pepper, 8 ounces (240 g) quartered
1	yellow bell pepper, 8 ounces (240 g) quartered
1	1/2-pound eggplant (684 g) sliced diagonally 1/4 inch (0.6 cm) thick
	pesto (see recipe below)
4	whole wheat rolls, 1 ounce each (30 g)
4	ounces (120 g) sliced low fat mozzarella cheese
8	basil leaves

Coat the vegetables with cooking spray and grill until cooked through. Cut the peppers into strips
Prepare the pesto.
Lightly coat the rolls with cooking spray and grill until just browned.
Spread 1 teaspoon (5 ml) pesto on each roll. Top with slice of cheese and then the vegetables. Divide the basil leaves between the sandwiches and heat on the grill until the cheese begins to melt. Serve immediately.

Per serving:	205 calories (18% calories from fat), 8 g protein, 4 g total fat (1.6 g saturated fat), 36 g carbohydrates, 9 g dietary fiber, 10 mg cholesterol, 309 mg sodium
Diabetic exchanges:	2 1/2 carbohydrate (1 bread/starch, 1/2 skim milk, 3 vegetable), 1/2 fat

Pesto

(makes 1/2 cup (120 ml))

2/3	cup (156 ml) tightly packed fresh basil leaves
3	scallions, including 2 inches (5 cm) green, chopped
1	clove garlic, minced
1	teaspoon (5 ml) dry-roasted sunflower seeds
	freshly ground pepper
3 to 4	teaspoons (15 to 20 ml) low-sodium fat-free chicken broth
1/2	tablespoon (7.5 ml) grated Parmesan cheese

Place first 5 ingredients in a blender or food processor. Pulse on and off until finely minced.
Add the stock to thin the mixture. Stir in cheese.

Per 1 teaspoon (5 ml) serving:	2 calories (42% calories from fat), 0 protein, trace total fat (0 saturated fat), 0 carbohydrates, 0 dietary fiber, 0 cholesterol, 3 mg sodium
Diabetic exchanges:	FREE

Minted Tossed salad with Mint

(makes 4 servings)

1	clove garlic, sliced in half
6	cups mesclun (340 g) , or other lettuce of your choice
1	cup (60 g) fresh mint leaves torn into brie size pieces
1	tablespoon (15 ml) chopped chives
Vinaigrette
1 1/2	tablespoons (22.5 ml) white wine vinegar
1 1/2	tablespoons (22.5 ml) olive oil
1 1/2	tablespoons (22.5 ml) water
	freshly ground pepper
1/8	teaspoon (0.6 ml) salt (optional)

Rub the inside of a wooden salad bowl with the garlic.
Place the greens, mint, and chives in the bowl
Combine all ingredients for the vinaigrette and sprinkle on the salad. Toss well and serve immediately.

Per serving:	72 calories (63% calories from fat), 2 g protein, 5 g total fat (0.8 g saturated fat), 5 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 28 mg sodium
Diabetic exchanges:	1/2 carbohydrate (1 vegetable), 1 fat

Crème Fraîche with Peaches

(makes 4 servings)

crème fraîche
1/4	cup (59 ml) cluttered buttermilk
4	cups (1 l) plain low fat yogurt

4	6-ounce (180 g) fresh ripe peaches
	fresh lemon juice mixed with a little water

In a large saucepan, combine the buttermilk and yogurt and heat until lukewarm, about 1 minute. Remove from heat, cover and let stand at room temperature for 24 hours. Refrigerate until ready to use.
Slice the peaches and place in lemon water.
When ready to serve, place the peach slices decoratively on dessert plates and place a dollop of crème fraîche in the middle.

Per serving:	72 calories (0% calories from fat), 3 g protein, 0 total fat (0 saturated fat), 17 g carbohydrates, 3 g dietary fiber, 1 g cholesterol, 24 mg sodium
Diabetic exchanges:	1 carbohydrate (fruit)

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