• Grilled Vegetable Melts
Grilled Vegetable Melts

Basil Spread
1 cup packed fresh basil leaves
2 tbsp grated parmesan cheese
1 tbsp walnuts, toasted
1 clove garlic
¼ cup fat free cream cheese or sour cream

2 zucchini, cut lengthwise into ¼ inch slices
2 yellow and/or red bell peppers, quartered
1 red onion, cut crosswise into ¼ inch slices
¼ tsp salt
1 ½ tbsp balsamic vinegar
8 slices Italian bread, lightly toasted
4 slices low-fat Jarlsberg cheese

To make the basil spread: In a food processor, combine the basil, parmesan, walnuts and garlic. Process to puree. Add the cream cheese or
sour cream. Process to mix. Set aside.
To make the sandwiches: Preheat the grill or broiler. Coat a grill rack or broiler-pan rack with cooking spray.
Arrange the zucchini, peppers and onion in a single layer on the prepared rack. Coat lightly with cooking spray. Sprinkle with the salt. Grill or
broil for 10 minutes, turning once, or until lightly browned. Place on a plate and drizzle with vinegar.
Arrange 4 of the bread slices on the rack. Spread with the basil mixture. Top with layers of zucchini, pepper, onion and cheese. Grill for 1
minute or until cheese melts. Top with the remaining slices of bread.
Basil Recipes
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