Open-Face Grilled Vegetable Sandwich

This warm sandwich is not only healthy but delicious for lunch or dinner.

[quicklook-recipe prep_time=”15 min” cook_time=”14 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 portobello mushrooms, stems removed


  • 1 small bunch asparagus, trimmed
  • and spears cut in half
  • 1 large red bell pepper, halved and seeded
  • 4 slices Italian bread
  • 3 ounces goat cheese


[step-list-wrapper title=”How to make it” time=”29 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Preheat grill or broiler.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]In small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Brush mushrooms, asparagus, and bell pepper with oil mixture.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] Grill or broil vegetables 4 inches from heat, turning over once, until tender, about 10 minutes for asparagus and bell pepper, and about 12 minutes for mushrooms. When cool enough to handle, peel and slice pepper.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Turn off grill or broiler. Place bread on grill or broiler rack until warm, about 2 minutes.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]Spread goat cheese on bread. Place mushrooms on each slice. Top with bell pepper and asparagus. Serve warm.[/step-item][/step-list-wrapper]

[nutrition-info calories=”274″ calories_fat=”” fat=”15g” sat_fat=”6g” choles=”17mg” sodium=”443″ carbs=”26g” sugars=”” protein=”11g” fiber=”4g”]


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Originally Published in Reader's Digest