Grilled Vegetable Sandwiches - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This vegetarian sandwich from New York's Brooklyn Fare is terrific warm, but for a shortcut, use jarred olive tapenade instead of homemade and serve the sandwich cold.
Ingredients
- 1 small garlic clove
- 1 small shallot
- 1 tbsp. vegetable oil
- 1/4 c. soft fresh goat cheese
- 1/4 c. heavy cream
- 1/2 tsp. fresh thyme leaves
- 1 dash of hot sauce
- kosher salt
- Freshly ground pepper
- 1/2 c. pitted kalamata olives
- 1 1/2 tsp. Chopped mint
- extra-virgin olive oil
- 1 medium zucchini
- 1 long soft baguette
- 1 c. roasted red peppers
- 1/2 c. oil-packed sun-dried tomatoes
- shredded iceberg lettuce
Instructions
- In a skillet, cook the garlic and shallot in the vegetable oil over low heat until softened, about 3 minutes. Transfer to a mini food processor; add the goat cheese, cream, thyme, and hot sauce and puree. Season with salt and pepper and transfer to a bowl.
- Rinse out the food processor. Add the olives, mint, 2 tablespoons of olive oil, and a pinch of pepper; process to a paste.
- Preheat a grill pan. Brush the zucchini with olive oil; season with salt and pepper. Grill over high heat, turning, until tender.
- Keep the grill pan hot. Spread the goat cheese on the bottom half of the baguette and top with the zucchini, red peppers, and sun-dried tomatoes. Spread the olive paste on the top half. Quarter the sandwich and grill, pressing with a skillet and turning once, until hot; fill with lettuce and serve.
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