Grilled Veggie Melt

By bucky

  • 1 small zucchini thinly sliced

  • 1/4 medium red bell pepper, cut into thim slices

  • 2 teaspoons olive oil

  • Salt and peper

  • 1/8 teaspoon dried oregano

  • 2 slices low-carb rye bread lightly toasted

  • 1 teaspoon Dijon mustard

  • 2 ounces cheddar cheese, grated(1/2cup)

  1. Heat broiler. Line a small roasting pan or jellyroll pan with foil.

  2. Combine zucchini and red pepper in pan. Add oi, salt, pepper, and oregano and toss to coat. Broil, tossing vegetables once or twice, until vegetables have softened and are lightly browned, 7 to 10 minutes. Remove from oven, leaving broiler on.

  3. Spread toast with mustard. Divide vegetables evenly on top of toast, top with cheese./ Remove foil from baking sheet and set sandwiches on pan. Return to broiler and cook until cheese has melted. 1 to 2 minutes. watch closely so cheese and toast do not burn.

Nutritional Facts

net carbs 10.5
carbs 21g
fiber 11.5g
protein 29.5g
fat 30.5g
calories 470

lunch spring and summer guide fiber bake vitamin d calcium