Roasted Vegetable and Mozzarella Sandwiches
Portion Size: 1/3 cup mixture on 2 slices bread
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ¼ cup light mayonnaise | For vegan: use vegan mayonnaise |
| 16 oz. low fat sliced mozzarella cheese | For vegan: use vegan mozzarella cheese |
| 2 cloves of garlic | Washed, trimmed peeled and minced |
| 1 tablespoon lemon juice | Washed, trimmed, and finely chopped |
| 3 tablespoons olive oil | |
| 1/8 teaspoon ground black pepper | |
| ½ teaspoon salt | |
| 1 red bell pepper | Washed, trimmed and sliced |
| 16 slice bread | May use whole grain, focaccia, sour dough .For vegan: use vegan bread |
| 1 large zucchini | Washed, trimmed and sliced length wise |
| 1 large yellow summer squash | Washed trimmed and sliced length wise |
| 1 small red onion | Washed, trimmed and sliced |
| ½ cup low fat feta cheese (optional) | For vegan: use vegan feta cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Mix mayonnaise, garlic and lemon juice in a bowl. Store in the refrigerator until ready to use. | |
| 2 | Pre-heat open to 400 degrees F. | |
| 3 | On a baking sheet, spread red bell pepper, zucchini, yellow squash and onion. Toss with olive oil and season with salt and pepper | |
| 4 | Roast in oven for 15-20 minutes until tender. | |
| 5 | While vegetables are still hot, assemble sandwiches. | |
| 6 | Spread mayonnaise on bread and top with zucchini, squash, onions, red pepper and cheese. May return to oven to melt cheese. |
