Tired of vegetables yet? Me neither. This really should be titled: Vegetable Sandwich, but that sounded a little lame. I thought Roasted Vegetable Slider sounded good, but I didn’t actually roast the vegetables and sliders are supposed to be smaller than this behemoth turned out. Balsamic Sauteed Veggie Sandwich would have been accurate, but its got olive mix so I think Muffaletta is more descriptive. Really, this sandwich is another meat-less, low fat yet delicious, fast, and satisfying way to eat healthily.
We have a pretty extensive history of heart disease in our family and my mother recently begun trying to follow a pretty rigid reversal diet. Since I have her genes and some heart issues of my own, I have been trying to eat a lower fat, less-meat oriented diet as well. For a quick lunch at my mom’s I wanted to put together a heart-healthy sandwich. A portobello mushroom and some fresh spinach would be perfect here as well, but my mom didn’t have either. She did have some delicious pretzel rolls but any crusty whole-grain bread or soft, toasted bun would be good here as well.
Veggie Muffalettamakes 1, prep 10 min, cook 10 min
- 2 large, thick bell pepper rings, red or yellow
- 1 slice yellow onion
- 1/2 small yellow squash, sliced into several thick coins
- salt and pepper
- balsamic vinegar
- 1/4 cup mixed salad bar olives, finely chopped
- 1/2 oz provolone
- thick slice tomato
- 1/2 small avocado, sliced
- small whole-grain bun or roll, toasted
- Heat a nonstick skillet or a skillet coated lightly in cooking spray over medium heat until hot. Place peppers, onion, and squash in a single layer and brown well without stirring.
- When one side is well browned, sprinkle with salt and pepper and turn to brown the other side.
- When vegetables are about finished, turn the heat down and splash the pan with balsamic vinegar, turning veggies to coat.
- Spread chopped olive mix on the bottom of toasted roll, top with hot veggies and provolone. Add tomato and avocado. Enjoy!