Pack healthful roasted vegetables atop a cheesy vegetable bagel half and add lettuce and mustard for a deliciously healthful vegetable and cheese bagel.
4 ounces roasted vegetables (zucchini, yellow squash, green peppers, yellow and red peppers, eggplant)
1 cup brown lentils
2 slices Swiss Cheese
Leafy lettuce, spinach or romaine
1 teaspoon your favorite mustard
1 sliced bagel
To roast vegetables, heat the oven to 450 degrees. Trim ends of eggplant, zucchini and yellow squash. Slice into diagonal quarter inch slices.
Trim peppers, remove seeds, cut into quarters. Lightly grease a baking sheet. Spread vegetables in single layer and sprinkle with freshly ground pepper. Roast until vegetables are tender, about 15 minutes, turning once to roast evenly.
Take one-half of the bagel and spread the mustard. Top bagel half with assorted roasted vegetables, lettuce, cheese and other bagel half.
Recipe makes 1 sandwich.
Serving size: 1 sandwich
Calories: 450; Total Fat: 12g; Saturated Fat: 6g; Cholesterol: 30mg; Sodium: 890mg; Carbohydrates: 67g; Protein: 20g; Fiber: 5g
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