Vegan Recipe: Balsamic Zucchini Sandwich

Balsamic Zucchini Sandwich

This quick sandwich combines the flavors of fresh zucchini sautéed in balsamic vinegar with the creaminess of roasted red pepper and cannellini bean spread.

Ingredients, Makes 2 Servings

2 zucchini, cut lengthwise into 1/2″-thick strips
4 cloves garlic, sliced
1 tablespoon balsamic vinegar
1 cup rinsed cannellini beans
1 large roasted red pepper
2 whole-wheat sandwich rolls
6 fresh basil leaves
1/2 teaspoon freshly cracked black pepper
Optional: Extra red peppers as topping


Over medium-high heat, sauté the zucchini strips for about 1 minute (do not overcrowd the pan).

Reduce the heat to medium. Add the garlic and balsamic vinegar and stir immediately. Sauté this for about 30 seconds and remove from the heat.

Puree the white beans and roasted red pepper.

Toast the buns.

Spread the pureed beans on the bottom bun, then add the basil, then the zucchini, and finish off with a garnish of black pepper and extra red peppers, if using.

Making It Simple: Instead of making the roasted red pepper and white bean spread, simply use a commercial roasted red pepper hummus.

The Gourmet Touch: Instead of sautéing the zucchini slices, toss them in the balsamic vinegar and then grill them over mesquite wood.

Source: 21-Day Weight Loss Kickstart by Neal Barnard, M.D.; recipe by Jason Wyrick of the Vegan Culinary Experience

Per serving: Calories: 288; Fat: 2 g; Saturated Fat: 0.4 g; Calories from Fat: 6.1%; Cholesterol: 0 mg; Protein: 16 g; Carbohydrates: 57 g; Sugar: 10 g; Fiber: 14 g; Sodium: 205 mg; Calcium: 195 mg; Iron: 6 mg; Vitamin C: 158 mg; Beta-Carotene: 2,555 mcg; Vitamin E: 3 mcg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

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