John’s Roasted Veggie and Goat Cheese Sandwiches

I’m on John Boot Camp until Friday because our work weight-loss competition is coming to a close, and I’m one person away from getting a refund on my buy-in, hehe. So John’s planning the meals and my workouts for the week. His emphasis is veggies, low carb and lean protein.

These don’t quite count as low carb because, well, it’s a sandwich, but these were healthy, filling and delicious! Paired with spinach side salad (recipe to follow). Adapted from this recipe.

2 red bell peppers
1 Zucchini
1/2 red onion
2/3 Baguette
Goat cheese (about 2 oz)

For dressing:
1-2 tbsp good olive oil.
2 tbsp capers.
2 cloves garlic.
1/2 tablespoon balsamic vinegar.
2 teaspoons kosher salt (i may have used less).
1 teaspoon black pepper (or to taste).

Turn oven to Broil.

Cut Peppers into flat fourths, and zucchini into 1/8″ – 1/4″ lengthwise slices.

Place vegetables on cooking sheet, sprinkle with salt and lightly oil.

Cook under broiler until blistering (5-10 minutes, less for zucchini), flip veggies, cook the same for the other side.

Remove from oven and tray and dry/cool while preparing other food.

Thinly slice red onion.

Cut baguette into 4 pieces.

Lightly toast split bread under broiler after vegetables are out and cooling.

For dressing:

Mix ingredients until it forms an almost paste-like consistency, playing with ratios to get right flavor.

To assemble sandwich:

Bread, one layer of zucchini, one layer of red pepper, sliced red onion, dressing, arugula, spread goat cheese on top half of bread.

WW Points: 5 per serving (4 servings)



Filed under sandwiches, vegetarian, WW-friendly

5 responses to “John’s Roasted Veggie and Goat Cheese Sandwiches

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