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Broiled Vegetable Sandwich

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By Kathleen Stanley and Connie C. Crawley

Posted July 23rd, 2007

This article is reprinted with permission from Quick & Easy Diabetic Recipes For One, by Kathleen Stanley, (1997, American Diabetes Association)

Quick & Easy Diabetic Recipes For One

Servings:	1
Author Notes:	This is a hearty sandwich, full of vitamins. Use the remaining vegetable ingredients to make a salad for the next day. This recipe is part of an article on Diabetic Cooking for One.
Ingredients:	1 small zucchini, julienned 1/2 cup cider vinegar 1 teaspoon chopped, pickled jalapeno peppers 1/2 medium red bell pepper, julienned 1 slice tomato 1 slice sweet red onion 2 teaspoons extra-virgin olive oil 3 dashes black pepper 1 (3-1/2-ounces) deli style rye roll 1 slice low-fat Swiss cheese
Instructions:	Serves 1 Place the zucchini strips in a small container with a lid and add the cider vinegar and jalapeno peppers. Cover and refrigerate for at least 2 hours. Set the oven to broil and spray the broiler pan with nonstick cooking spray. Drain the marinade from the zucchini mixture and place the strips on the broiler pan. Add the bell pepper, tomato and onion to the broiler pan. Drizzle with olive oil and sprinkle with black pepper. Broil until the vegetables are brown and soft, about 15 minutes. Using a pair of tongs, carefully layer the vegetables on a roll and top with cheese. For more flavor, marinate all the vegetables for 8 hours before broiling. Note: This recipe is moderately high in sodium. Per Serving: 366 Cal; 7 g Total Fat (3 g Sat Fat); 59 g Carb; 10 mg Cholesterol; 759 mg Sodium; 19 g Protein; 8g Dietary Fiber; 10 g Sugars Exchanges: 4 Starch; 1 Lean Meat