Ingredients
- ½ portobello mushroom, sliced
- ¼ zucchini, sliced lengthwise
- ¼ yellow squash, sliced lengthwise
- ¼ red bell pepper, sliced
- Salt and pepper, to taste
- 1 (4-inchportion) vegan Cuban bread
- 1 Tbsp red pepper hummus
- 1 tsp yellow mustard
- 1 slice fat-free Swiss cheese
- 1 slice sour pickle
How to Make It
- Coat a nonstick baking pan with cooking spray and add mushroom, zucchini, squash, and red pepper. Season with salt and pepper.
- Coat a nonstick baking pan with cooking spray and add mushroom, zucchini, squash, and red pepper. Season with salt and pepper.
- Remove veggies from pan and refrigerate for at least 1 hour.
- Slice Cuban bread in half. Spread hummus on top and mustard on the bottom.
- Top the bottom slice of bread with vegetables, cheese, and a pickle, then cover with top slice.
- Coat nonstick frying pan with cooking spray. Cook sandwich in a pan for 3 minutes each side over medium heat.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 273 kcal Calories from Fat: 36 kcal |
|
% Daily Value*
|
| Total Fat 4 g 11% |
Trans Fat 0.0 g |
carbohydrates 44 g 34% |
Protein 16 g 32% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |