Dill-Goat Cheese Vegetable Sandwiches
Roasted Zucchini Wedges
Wine Recommendation
La Crema Sonoma Coast Sauvignon Blanc
Ingredients
- 2 red or yellow bell peppers, sliced
- 2 zucchini, sliced
- 1 red onion, sliced
- 3 Tbsp olive oil, divided
- 1½ tsp garlic powder
- 1½ (4-oz) logs goat cheese
- ¼ cup chopped fresh dill
- ½ tsp salt
- 6 ciabatta rolls, toasted or heated
Instructions
- Cook bell peppers, zucchini, and onion in 2 Tbsp hot oil in a large skillet over medium-high heat 8 minutes or until browned and tender. Stir in garlic powder.
- Meanwhile, process together cheese, dill, 1 Tbsp oil, and salt in a food processor until smooth. Spread cheese mixture on cut sides of rolls. Assemble sandwiches with vegetable mixture.
Side Dish Ingredients
- 3 large zucchini, cut lengthwise into wedges
- 3 Tbsp olive oil
- 1½ tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a large rimmed baking sheet; spread in a single layer.
- Bake 15 to 20 minutes or until zucchini is tender, stirring once.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
436
|
90
|
526
|
| Fat (g) | 19 | 7 | 26 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 16 | 2 | 18 |
| Carb (g) | 27 | 6 | 33 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 840 | 207 | 1047 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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