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Meal IdeasCITRUS SALAD WITH SHRIMP - Metabolism SeriesRead Recipe » OATMEAL RAISIN SQUARES - Metabolism Series Read Recipe » ASIAN HUMMUS & GRILLED VEGETABLE SANDWICH- Healthier Skin Series Read Recipe » PASTA WITH TUNA AND OLIVE VINAIGRETTE - Healthy Skin Series Read Recipe » PAN-SEARED SCALLOPS WITH WALNUTS - Healthy Skin Series Read Recipe » HALIBUT WITH HERBS AND CAPER PESTO Read Recipe » ROASTED ASPARAGUS WITH PINE NUTS Read Recipe » |
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Meal IdeasASIAN HUMMUS & GRILLED VEGETABLE SANDWICH- Healthier Skin Series
Serves: 4 INGREDIENTS: 1 container Hummus 1/2 cup Asian peanut sauce 5 Zucchini (about 1/4 lb. each) 1 Red onion (3/4 lb.) 1 to 2 tbsp Olive oil 4 Pocket breads (about 6 in.) 1 Tomato (about 3/4 lb.), rinsed, cored, and thinly sliced 1 1/2 cups (2 oz.) Alfalfa sprouts, rinsed and drained DIRECTIONS: 1. In food processor, blend hummus and peanut sauce. 2. Trim and discard zucchini ends. Cut zucchini lengthwise into 1/4-inch slices. Cut onion crosswise into 1/2-inch slices. Brush vegetables lightly with olive oil. 3. Place zucchini and onion slices in skillet with olive oil and grill. Cook vegetables, turning to brown evenly, 10 to 12 minutes. 4. Spread cupped side of each pocket bread with 1/4 of the hummus and set on plates. Top each bread equally with zucchini, tomato, onion, and alfalfa sprouts. Eat with knife and fork. « Back to Recipes & Headlines |