Thursday, August 29, 2013

Late Summer Veggie Sandwich

I feel like I'm in overdrive this week. Our school had its "curriculum night" Tuesday, which I sort of forgot about until Monday. Not to mention post work appointments, the Bear's softball game, and just needing to relax due to this heatwave. Fortunately, there is nothing like having the on-hand necessities to build a good sandwich.

Simple, but fresh; hearty, but vegetarian this sandwich makes for the perfect lunch or light meatless meal. If you care to skip toasting the bread, fine by me. Either way, you will want to try this Late Summer Veggie Sandwich for a quick meal.

Late Summer Veggie Sandwich

1/2 cup softened goat cheese (you can use cream cheese if you do not like goat cheese or are looking to save some money)
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons chopped fresh basil
1 tablespoon finely minced shallot
Pinch of salt
Pinch of freshly ground black pepper
Nonstick cooking spray
1 zucchini, cut into 1/4-inch planks
1 yellow squash, cut into 1/4-inch planks
1 jarred roasted red pepper, cut into strips
8 slices whole grain, gluten-free bread

In a small dish, combine the goat cheese or cream cheese, parsley, basil, shallot, salt, and pepper. Stir until combine. Set aside.

Heat a large nonstick skillet over medium-high heat. Spray with nonstick cooking spray. Arrange the zucchini in the skillet. Cook for 2-3 minutes or until it begins to brown, flip, and cook 2-3 minutes more to brown the other side. Place on a plate and repeat steps for the remaining zucchini and yellow squash. Set aside.

Toast the bread slices in an oven or panini press. Spread each slice with 1/2 a tablespoon of the herb cheese mixture. Layer the zucchini, squash, and red peppers on one side of each slice. Top with the other slices of bread and serve.

P.S. If you are looking to make the Slow Cooker Chinese Pork and Noodle Bowls you can click on the highlighted link to complete the Wednesday and Thursday meals for the week:)

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