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Portobello Pesto Sandwich with Roasted Summer Veggies
WHIPPED17Ingredients
30Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 14 oz. artichoke hearts (canned, drained)
- 1 cup fresh basil (packed)
- 3/4 cup walnuts (toasted)
- 3 cloves garlic
- 2 Tbsp. lemon juice
- 3/4 tsp. sea salt
- 3/4 tsp. pepper
- 1/4 cup olive oil (plus extra for drizzling)
- 1/4 cup water
- 1 red bell pepper (roasted, I roasted my own in the oven, or you can use jarred, and sliced)
- 4 portobello mushrooms
- 1 zucchini (small, cut lengthwise into long strips, about 1/2 inch thick)
- 1 eggplant (small, cut into disks, about 1/2 inch thick)
- salt
- pepper
- mixed greens (for topping)
- 4 whole wheat buns (whole wheat gives an awesome texture with the veggies)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol |
| Sodium720mg30% |
| Potassium1330mg38% |
| Protein11g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber18g72% |
| Sugars10g |
| Vitamin A70% |
| Vitamin C110% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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