On the Grill
Vegetable Sandwiches with Lemon-Basil Goat Cheese
½ cup reduced-fat soft goat cheese
2 tablespoons chopped fresh basil
Grated zest of ½ lemon
1 small eggplant (¾ pound), unpeeled and cut into ¼-inch rounds
2 zucchini, cut on diagonal into ¼-inch slices
¾ teaspoon black pepper
8 (1-ounce) slices whole wheat Italian bread
1 large tomato, thinly sliced
8 large watercress sprigs, trimmed
1 Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
2 Stir together goat cheese, basil, and lemon zest in small bowl.
3 Spray eggplant and zucchini with olive oil nonstick spray; sprinkle with pepper. Place on grill rack and grill, turning, until lightly browned and tender, about 8 minutes. Transfer to plate and let cool slightly.
4 Meanwhile, place slices of bread on grill rack and grill until well marked and crisp on one side, about 2 minutes (do not turn bread).
5 Spread goat cheese mixture evenly on ungrilled side of 4 slices of bread. Top evenly with eggplant, zucchini, tomato, and watercress. Cover with remaining slices of bread, grilled sides facing up.
PER SERVING (1 sandwich): 220 Cal, 4 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 671 mg Sod, 35 g Carb, 7 g Sugar, 8 g Fib, 7 g Prot, 151 mg Calc.
FYI The vegetables can be grilled up to several hours ahead and stored, covered, at room temperature.