Grilled Veggie Sandwich
Recipe type: Lunch
Cuisine: Vegan, Gluten-Free
  • 2 slices sprouted grain bread or gluten-free bread
  • ¼ cup crumbled goat cheese or Tofutti dairy-free cream cheese
  • ¼ cup zucchini, diced
  • 3 tbsp tomato, diced
  • 2 tbsp white onion, diced
  • 3 tbsp green bell pepper, diced
  • ¼ cup spinach leaves
  • 2 tsp olive oil
  • Garlic powder, sea salt and pepper, to taste
  1. Line a large skillet with 1 tsp olive oil.
  2. Add diced zucchini, tomato, onion, bell pepper and spinach leaves.
  3. Saute for about 5 minutes, stirring occasionally, until spinach is wilted and zucchini and onions are soft.
  4. Season with garlic powder, sea salt and pepper. Set aside.
  5. Add another tsp of olive oil to the skillet.
  6. Grill one side of each slice of bread for 2-3 minutes until brown and crisp.
  7. Spread a layer of cheese onto the cooked sides of the bread, then add the veggies.
  8. Close the sandwich and cook the uncooked side for 2 minutes, then flip and cook the other side for 2 minutes until the entire sandwich is crisp.
  9. Slice in half and serve immediately.
Nutrition Information
Serving size: 1 sandwich Calories: 440 Fat: 20g Carbohydrates: 41g Sugar: 7g Sodium: 377mg Fiber: 8g Protein: 16g
Recipe by The Skinny Chick's Cookbook at