After tasting this sandwich you might decide to go vegetarian! The grilled vegetables, pesto and brie are a sensational combination. And, yes, you can enjoy brie when you’re eating light-just watch the amounts. Each sandwich contains only 1/2 oz, which you’ll find is enough. For the rolls, I like to use either focaccia or sourdough rolls. If using store-bought pesto, remember it is higher in fat and calories than my homemade version (see page 342); use a smaller amount or thin it with a little water.
1. Preheat the oven to 425ºF. Line a rimmed baking sheet with foil.
2. Place the onion, red pepper, mushroom and zucchini on the prepared baking sheet. Spray lightly with cooking oil. Roast the vegetables, turning once, for 25 to 30 minutes or until tender. Remove and allow to cool.
3. While the vegetables are roasting, combine the pesto and sour cream in a small bowl.
4. Cut the roasted vegetables into pieces that fit the shape of the bread. Place in a bowl and toss with the oil, vinegar and garlic.
5. Spread the pesto mixture over the bottom half of each roll. Top with the vegetable mixture and brie. Replace the top half of the roll and cut in half to serve
1/2 large red onion, sliced
1 red bell pepper, cut in 8 wedges
1 large portobello mushroom, thickly sliced
2 Tbsp pesto sauce
1 zucchini, cut in 3 slices lengthwise
1 Tbsp olive oil
2 tsp balsamic vinegar
1/2 tsp minced fresh garlic
2 oz brie cheese, thinly sliced
4 large rolls (each 3 1/2 oz), split
Nutritional Analysis per Serving
Saturated Fat 2.2 g
Carbohydrates 29 g
Cholesterol 9 mg
Sodium 298 mg
Fiber 2.5 g
Prep Time: 15 minutes
Cook Time: 25 minutes
Make Ahead: Prepare vegetables a day in advance and refrigerate. Make sandwiches 2 hours before serving and cover well.