Grilled Vegetable And Provolone Sandwiches

Recipe Ingredients

1/2 tablespoon	7.5ml	Zucchini - sliced lengthwise (small)
1/2 tablespoon	7.5ml	Red onion - thinly sliced (small)
1		Red pepper - halved lengthwise,
		And seeded
1 tablespoon	15ml	Olive oil
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Oregano
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 tablespoon	15ml	Prepared pesto
4		Atkins bread - lightly toasted
2		Provolone cheese - (2 oz ea)
		= (or smoked provolone)

Recipe Instructions

Prepare a medium grill or heat broiler. Toss vegetables with oil, salt, oregano and pepper. Grill vegetables 2 to 3 minutes per side until crisp-tender and lightly charred.

Spread pesto on bread slices. Layer vegetables on 2 slices of bread. Lay cheese over vegetables. Grill, covered, 1 minute more for cheese to start to melt (or broil). Top with remaining bread slices.

This recipe yields 2 servings.

Carbohydrates: 24 grams

Net Carbs: 12 grams

Fiber: 12 grams

Protein: 30.5 grams

Fat: 28.5 grams

Calories: 444

Description:

"If its not grilling season, you can cook the veggies under the broiler. This sandwich is also delicious made with extra sharp cheddar."

Source:
Atkins Cookbook at http://atkinscenter.com

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