Roasted Vegetarian Sandwich With Brie Cheese (Light) Recipe
From R. Reisman. Can't wait to try it!
Ingredients
- 1/2 large red onion, sliced
- 1 red bell pepper, cut in 8 wedges
- 1 large portabella mushroom, sliced thickly
- 1 zucchini, sliced in 3 lengthwise pieces
- 2 tablespoons pesto sauce
- 2 tablespoons light sour cream
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon minced garlic
- 4 large rolls, sliced lengthwise (each approx. 3-1/2 oz)
- 2 ounces brie cheese, sliced thinly
Instructions
- Preheat oven to 450°F Line a rimmed baking sheet with foil.
- Place onion, pepper, mushroom, and zucchini on prepared baking sheet. Spray vegetables lightly with cooking spray. Roast vegetables, turning once, for 30 to 35 minutes, or until tender.
- Meanwhile, in a small bowl, combine pesto and sour cream.
- Once vegetables are roasted, cut into pieces that fit the shape of the bread. Toss with oil, vinegar, and garlic.
- Spread pesto mixture over bread; top with vegetable mixture and Brie. Cut in half.
Add Your Own Notes
Nutrition
Serving: 101gCalories: 143.4kcalCarbohydrates: 18.5gProtein: 5.2gFat: 5.4gSaturated Fat: 1.9gCholesterol: 8.4mgSodium: 206.5mgFiber: 1.5gSugar: 2.6g
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