Grilled-vegetable sandwich

Grilled-vegetable sandwich

Preparation time 12 minutesGrilling Time 16 minutes

Makes 4 sandwiches

Nutrients per sandwich

• 8.6 g protein  ,11.8 g fat  ,54.7 g carbohydrates  ,5.8 g fiber
• 3.1 mg iron  ,90 mg calcium  ,1035 mg sodium  ,351 calories

Toss your favourite summer veg on the grill, then sandwich it between thick slices of focaccia for a hearty lunch or supper.

Ingredients

• 2 large, firm but ripe tomatoes
• 1 Japanese eggplant
• 1 small yellow or green zucchini
• 1 red pepper
• 1 small red onion
• 1 tbsp (15 mL) olive oil
• 2 tsp (10 mL) balsamic vinegar
• 1 tsp (5 mL) dried basil or oregano leaves
• 1/2 tsp (2 mL) each salt and pepper
• 8 thick slices of focaccia or French bread
• 1/4 cup (50 mL) light mayonnaise
• 2 tsp (10 mL) Dijon mustard
• 1 tsp (5 mL) liquid honey
• 1 tbsp (15 mL) chopped fresh cilantro or basil

1. Oil grill and heat barbecue to medium-high. Slice each tomato into 4 thick rounds. Slice unpeeled eggplant diagonally into 1/2-in.- (1-cm-) thick rounds. Cut zucchini diagonally into 8 long slices, about 1/4 in.- (0.5 cm-) thick. Core and seed pepper, then slice into quarters. Cut onion in half. Place halves cut-side down, then slice each half into thick wedges. Place all vegetables in a large bowl. Pour in oil and vinegar, then sprinkle with basil, salt and pepper. Using your hands or a large wooden spoon, mix until well coated.
2. Place vegetables on grill. Depending on the size of your barbecue, you may have to cook in 2 batches. Grill until tender and lightly charred, 4 to 5 min per side. (Tomatoes will need the least time on the grill.) Remove vegetables as they are done to a large plate. When there is enough room, place bread on grill and lightly toast.
3. Meanwhile, in a small bowl, stir mayonnaise with Dijon, honey and cilantro. Spread on toasted bread, then layer with alternating slices of tomato and vegetables. Top with other slice of bread. Terrific warm or at room temperature. 

Grilled Pizza with Pesto, Tomatoes & Feta

                 4 servings Active Time: 30 minutes Total Time: 30 minutes

Nutrition Profile

Low cholesterol | High calcium |

Ingredients

• 1 pound prepared pizza dough, preferably whole-wheat
• 1/2 cup prepared pesto
• 4 ripe plum tomatoes, thinly sliced
• 1/2 cup crumbled feta cheese
• Freshly ground pepper, to taste
• 1/4 cup lightly packed fresh basil leaves, torn

Preparation

1. Heat grill to medium-high.
2. Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.
3. Lay crusts on grill (they won’t stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.
4. Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.

Nutrition

Per serving: 430 calories; 18 g fat (7 g sat, 9 g mono); 27 mg cholesterol; 49 g carbohydrates; 17 g protein; 4 g fiber; 749 mg sodium; 262 mg potassium.

3 1/2 Carbohydrate Serving
Exchanges: 3 starch, 1/2 vegetable, 1/2 fat

Halloumi kebabs with thyme & lemon baste recipe

1. Halve the courgettes length ways, then thickly slice. Cut the onion into wedges and separate into pieces. Thread the halloumi, cherry tomatoes, courgettes and onion onto eight skewers. Cover and chill the kebabs until you are ready to cook (You can do this up to half a day ahead.)
2. To make the baste, mix together the olive oil, lemon juice, thyme, mustard and seasoning. (This can be made ahead and chilled too.)
3. Preheat the barbecue or grill and arrange the kebabs on the rack. Brush with the baste, stirring it first to make sure the ingredients are blended. Cook for 4-5 minutes, turning often, until the cheese begins to turn golden and the vegetables are just tender. Serve while still hot with warm pitta bread.
Nutrition per serving ;
184 k calories , protein 17 g, fat 11 g, saturated fat 5 g, fiber 1 g, salt 2.4 g

Grilled Garlic Artichokes

Prep Time: 5 Minutes
Cook Time: 30 Minutes Ready In: 35 Minutes
Yields: 2 servings
INGREDIENTS:
2 large artichokes
1 lemon, quartered
3/4 cup olive oil
4 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
DIRECTIONS:
1. Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
2. Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
3. Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
4. Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.

Peppers Stuffed with Tomato and FetaCheese

Serves 4
Ingredients
4 red peppers
8 sun dried tomatoes in oil
12g/½ oz fresh basil leaves, roughly torn
225g/8oz feta cheese in oil
olive oil to drizzle
salt and freshly ground black pepper
Directions:
1. Halve the peppers length ways through the stalk and remove the seeds.
2. Place 1 sun dried tomato in each half, sprinkle half the torn basil over, reserving half for garnish. Top with pieces of feta cheese. Drizzle each one with olive oil or a little of the oil from the tomatoes and cheese. Season with salt and freshly ground black pepper.
3. Grill on the barbecue or on a conventional grill, for about 10-15 minutes until the pepper is cooked, the skin charred and the cheese starting to melt.
4. Garnish with the reserved torn basil
5. Serve with crusty garlic bread or Bulgar wheat to soak up the juice

Cilantro and Lime Black Bean Burger Recipe

Ingredients:
1 C. minced red onion
1 C. chopped bell pepper (combination red and green)
1 minced jalapeno pepper
1 1/2 tsp. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
1/4 tsp. salt
2 cloves garlic, pressed or minced
1 (15 oz) can black beans, not drained
1 1/4 - 1 1/2 C. dry breadcrumbs
1/2 C. corn chips, crumbled
2 tbsp. chopped fresh cilantro
1 tbsp. lime juice
olive oil, as needed
Instructions:
1. Saute onion, bell pepper, jalapeno, and garlic in a lightly oiled skillet over medium heat until tender.
2. Stir in chili powder, oregano, cumin, and salt. Cook 1 minute.
3. Add beans and heat though.
4. In large mixing bowl, combine bean/veggie mix, breadcrumbs, corn chip crumbs, cilantro, and
lime. Stir to combine.
5. Remove about one cup of bean mixture and place it in food processor or blender. Blend until smooth. Returned pureed mixture to bowl.
6. From mixture, create 7-8 veggie burger patties about 4 inches across.
7. Cook patties on the grill for about 4 minutes each side, until lightly browned and warmed through.
8. Serve on a bun with pepper jack cheese, fresh salsa, and avocado slices.

Barbecued Seitan Ribs

Ingredients :
1 cup vital wheat gluten
2 teaspoons smoked Spanish paprika
2 tablespoons nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
3/4 cup water
2 tablespoons tahini or other nut butter
1 teaspoon Liquid Smoke
1 tablespoon soy sauce
1 cup of your favorite barbecue sauce
Directions :
Preheat the oven to 350 and lightly spray an 8x8-inch baking dish with canola oil. Mix the first 5 ingredients together in a large bowl. Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients. Stir to mix well and then knead lightly in the bowl for a couple of minutes.
Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces.
Put it in the oven and bake for 25 minutes. While it's cooking prepare your .
Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the ribs will pull apart easily later. Generously brush the top with barbecue sauce. Take it to the grill and invert the whole baking dish onto the grill.Brush the top of the seitan with more sauce.
When done turn over and coat with sauce.When done, remove to a platter and cut into rib size.