Cubano Black Bean Salsa

My original recipe for Cuban style black beans comes from my godmother Bobbie and this recipe is a tribute to her along with my well wishes as she recuperates. She taught me so much about the Cuban and Key West style of cooking over the years. This salsa uses a variation of her basic black beans and combines them with more typical salsa ingredients for a very tasty alternative to the common tomato salsa we all know. Quick and easy to prepare I have opted to use a canned black bean rather than cooking the beans for salsa but you certainly can if you prefer. A perfect dish for Super Bowl Sunday in Miami this salsa reflects some of the hot and sexy Cuban flavors of the city well. If you are lucky enough to have any leftover try throwing them into an omelet for dinner the next day. I hope you enjoy.

Cubano Black Bean Salsa

Ingredients:

1/2 cup onions, diced

2 cloves garlic, minced

2 Tbsp. olive oil

1 - 15 ounce can black beans, drained and rinsed well

1 tsp. cumin

1 tsp. coriander

1 tsp. dried cilantro

1 Tbsp. red wine vinegar

1 cup yellow bell peppers, diced

1 cup tomato, diced

1/2 avocado, diced

2 Tbsp. fresh cilantro, chopped

2 limes, juiced

salt and pepper

Place a sauce pan on medium heat and add 1 tablespoon of the olive oil, onions and garlic. Saute for about 2 or 3 minutes until the onions are translucent. Add the black beans, cumin, coriander, dried cilantro and red wine vinegar. Stir to combine and cook for about 5 to 7 minutes. Set aside to cool.

Combine the diced yellow bell pepper, tomato, avocado and fresh cilantro in a large bowl. Add the lime juice and remaining olive oil. Season with salt and pepper if desired. Add the cooled black beans and fold in taking care not to break up the beans. Chill well before serving. Garnish with a drizzle of additional red wine vinegar if desired prior to serving. Serve with Guilt Free Chips if desired. (see archives for recipe)

Nutrition Facts

32 - 1 1/2 Tablespoon Servings (about 3 cups total)

Amount Per Serving

Calories 39.0

Total Fat 1.8 g

Saturated Fat 0.3 g

Polyunsaturated Fat 0.1 g

Monounsaturated Fat 0.6 g

Cholesterol 0.0 mg

Sodium 1.4 mg

Potassium 81.5 mg

Total Carbohydrate 4.9 g

Dietary Fiber 1.9 g

Sugars 0.3 g

Protein 1.5 g

Three Cheese and Basil Baked Eggplant Parmesan

Gooey and cheesy, the way Eggplant Parmesan should be. My twist on this classic dish takes it out of the frying pan and into the oven without using any kind of breading. Three cheeses top this thick slice of eggplant along with some store bought help from tomato sauce. Using a low carb, store bought sauce, like my favorite Mario Batali, is a great convenience and time saver for a busy weeknight. Why not? It is absolutely delicious, made with all natural and organic ingredients and has only 5 grams net carbs per serving. If you can't find this brand I am sure you can find another comparable sauce to use. You can have this dish on the table in less than 45 minutes and your entire family will love it. You all will enjoy each rich, hearty and filling serving and you will secretly smile knowing that it has a guilt free 13.2 grams net carbs. I hope you enjoy.

Three Cheese and Basil Baked Eggplant Parmesan

Ingredients:

1 large eggplant, about 1 1/4 lbs.

1 cup part skim milk ricotta cheese

1 tsp. dried oregano

8 large basil leaves, chopping 4 and leaving 4 whole

1/2 tsp. olive oil

2 cloves garlic, finely minced

4 ounces part skim milk mozzarella cheese, shredded

1 1/2 cups low carb tomato sauce (I used the Mario Batali Tomato Basil)

4 tsp. Parmesan cheese, grated

salt and pepper

olive oil spray

Preheat oven to 425'

Trim the stem end off of the eggplant and cut the skin off, about 1/8" deep, along two opposite sides. Cut the eggplant into 4 planks, each about 1/2" thick. Place eggplant on sheet pan and lightly coat with olive oil spray on both sides. Season to taste with salt and pepper if desired. Roast for about 25 minutes, carefully turning once with a spatula midway through cooking. Remove and set aside on pan.

Place the ricotta cheese in a bowl and add the oregano, 1 tablespoon of the chopped basil, olive oil and garlic. Season with salt and pepper if desired and blend well.

Divide the ricotta between the four slices of eggplant and spread evenly. Top each with 1 ounce of the shredded mozzarella cheese and place back in the oven for about 5 to 10 minutes, or until the cheese is melted. When melted, remove from oven and top each with 1 whole basil leaf, divide the sauce between the four slices and sprinkle each with 1 teaspoon grated Parmesan cheese. Return to bake a additional 5 to 10 minutes. Garnish with shredded basil before serving.

Nutrition Information

4 Servings

Amount Per Serving

Calories 261.2

Total Fat 13.7 g

Saturated Fat 6.7 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 3.3 g

Cholesterol 36.8 mg

Sodium 379.4 mg

Potassium 416.7 mg

Total Carbohydrate 17.6 g

Dietary Fiber 4.4 g

Sugars 2.5 g

Protein 17.6 g

Spinach and Cheese Lasagna

Yes, you can enjoy the luxury of lasagna again without all of the guilt. Instead of using lasagna noodles I have used wonton wrappers. They make the perfect size individual portions and have much less carbohydrates than pasta and are light and delicious. Cook them like a fresh pasta and you are ready to go. I have added spinach to the ricotta mixture in this recipe but if you are not a fan of this green vegetable you can just omit it. You will have less volume in the ricotta layers but it will be all cheese. Just add a nice little side salad or other vegetable you prefer to balance the dish. So, now you're asking yourself "Why make lasagna like this?" Well, most lasagna has an average of 35 to 40 grams of net carbohydrates in a serving. My lasagna has only 21 grams of net carbs. Even the ever popular Dreamfields Pasta has 37 grams net carbs in a two ounce serving, which equals two noodles. My recipe reduces the carbs by over 40%, and more when compared to most lasagna. It puts lasagna back within reach of most moderate carbers who include about 20 grams of carbs in their meals. I hope you enjoy.

Spinach and Cheese Lasagna

Ingredients:

12 wonton wrappers (if this is your first time make some extras)

1 cup part skim milk ricotta cheese

1 egg

1 - 10 ounce package frozen spinach, defrosted with all water squeezed out

2 cloves garlic, minced

1 tsp. dried basil

1/2 tsp. dried oregano

pinch nutmeg

1 1/2 cups Mario Batali Marinara Sauce or other low carb sauce

4 ounces low fat mozzarella cheese

4 tsp. Parmesan cheese, grated

salt and pepper to taste

vegetable spray

Preheat oven to 400'

While the oven is preheating bring a large pot of water to the boil and drop in half of the wonton wrappers, one at a time. Boil for 1 to 2 minutes and remove with a slotted spoon. Rinse under cold water and lightly coat with vegetable spray to prevent them from sticking together. Place on a piece of parchment paper or waxed paper that has been lightly coated with vegetable spray so they do not touch. Repeat process with remaining wrappers.

Blend the ricotta cheese, spinach, garlic, egg, basil, oregano and nutmeg in a large bowl. Season with salt and pepper if desired.

Lightly coat a large casserole dish with vegetable spray. Arrange four wrapper as the base of each portion, taking care they don't touch. Top each with about 2 tablespoons of the ricotta mixture and spread with the back of a spoon to cover the wrapper. Top with one ounce of the mozzarella cheese divided between all four portions. Place about 2 tablespoons of marinara sauce on each portion. Add another wonton wrapper and repeat process. Place the final wonton wrapper on top and spoon an additionally 2 tablespoons of sauce on each and divide the remaining 2 ounces of mozzarella cheese between the portions. Sprinkle each with a teaspoon of Parmesan cheese. Bake for about 20 to 30 minutes or until they are bubbly hot and the cheese has melted.

Nutrition Facts

4 Servings

Amount Per Serving

Calories 314.5

Total Fat 14.5 g

Saturated Fat 7.0 g

Polyunsaturated Fat 0.6 g

Monounsaturated Fat 3.3 g

Cholesterol 93.7 mg

Sodium 798.5 mg

Potassium 296.8 mg

Total Carbohydrate 24.0 g

Dietary Fiber 3.0 g

Sugars 2.8 g

Protein 21.8 g

Note ~ If you are able to or prefer to eat full fat cheese then you can substitute them in this recipe. It will increase the total fats greatly and reduce the carbohydrate by about 2 grams net.

Herbed Butternut Squash and Turnip Gratin

Thanksgiving tables are almost always adorned with a variety of potato dishes. Rather than preparing potatoes au gratin I looked for a combination of those fall vegetables that bring the flavor and satiation that potatoes would give in a dish like this. What I came up with is a savory take on butternut squash, which has been combined with the ordinary turnip to bring it to new heights. Reminiscent of a sweet potato dish, this recipe gives you all that you are looking for without being laden with carbohydrates. And coming in at a modest 7.5 grams net carbohydrates per serving you can certainly enjoy this dish guilt free. Sure to please a crowd. I hope you enjoy.

Herbed Butternut Squash and Turnip Gratin

Ingredients:

3 cups turnips, peeled and sliced 1/8" thick

3 cups butternut squash, peeled and sliced 1/8" thick

1 Tb. unsalted butter, at room temperature

3 cloves garlic, finely minced

1 tsp. rosemary, finely minced

1/2 tsp. ground sage

1 tsp. thyme, chopped fine

2 Tbsp. fresh parsley, chopped

1 cup heavy cream

vegetable spray

salt and pepper to taste

Preheat oven to 400'

Both the turnips and the butternut squash can be easily peeled with a vegetable peeler. Trim the top and bottom of the turnips. Cut the turnips into 1/8" thick slices. Boil the turnips for 3 to 4 minutes, drain and pat dry with a paper towel. Set aside.

Peel the butternut squash. Carefully cut in half lengthwise. Scoop the seeds out of the squash and set aside. (You can clean and roast them later for a snack.) Cut the squash into 1/8" slices and cut the longer slices in half or to about the same size as the turnip slices.

In a small bowl combine the garlic, rosemary, ground sage and thyme with the softened butter to make a paste. Season with salt and pepper if desired.

To build the gratin begin by lightly coating the bottom and sides of a medium sized au gratin casserole dish or a 9" by 9" casserole with the vegetable spray. Make a single layer of butternut squash by shingling them. Dot the top with a little of the herbed butter, add a few tablespoons of the cream and sprinkle with a bit of parsley. Shingle the turnips next and dot with the herbed butter, add a few tablespoons of cream and sprinkle with a bit of parsley. Repeat this process until the vegetables are used. Pour the rest of the heavy cream across the top. Gently shake pan to make sure the cream is distributed on the bottom.

Cover with aluminum foil and bake for 30 minutes. Remove foil and continue to bake for another 25 minutes or until the vegetables are tender and the cream has been absorbed. The top should be golden brown with darker brown spots. Let rest 10 minutes to set.

Nutrition Facts
10 - 1/2 Cup Servings

Amount Per Serving
Calories 130.0
Total Fat 10.1 g
Saturated Fat 6.2 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 2.9 g
Cholesterol 35.7 mg
Sodium 38.5 mg
Potassium 276.4 mg
Total Carbohydrate 10.1 g
Dietary Fiber 2.6 g
Sugars 1.5 g
Protein 1.5 g

Sweet and Tart Cranberry Vegetable Relish

No holiday table is complete without a good cranberry dish. The canned varieties were never on my must use list and making it from scratch calls for an overload of sugar. Even if you substitute Splenda in the recipe it has the aftertaste that often occurs when using large amounts of it. I racked my brains trying to think of a flavorful way to increase the sweetness and add to the volume without affecting the taste or increasing the carbs. I think I found it.

This recipe harkens back to the day when Jello became famous and many kitchens in America were filled with those little boxes and an assortment of shapely molds. This is not exactly your mother's 50's style recipe but rather a modernized version that enriches and sets off the tart cranberry against sweet cherry. It has the addition of fresh crisp vegetables and walnuts for a nice contrast in texture. With less than 6 grams of carbs in a serving and the net carbs less than 4 grams, I am sure you will want to include this on your Thanksgiving table. I hope you enjoy.

Sweet and Tart Cranberry Vegetable Relish

Ingredients:

1 - 12 ounce package whole fresh cranberries (about 2 cups)
1 Tbsp. orange zest
2 cups water
1 - 0.3 ounce package sugar free cherry Jello (small box)
1 cup cucumber, seeded and diced (preferably an English cucumber. If a regular cucumber is used then also peel it.)
1 cup celery, diced
1/2 cup walnuts, chopped
1 Tbsp. Splenda, optional
Place cranberries, orange zest and water in a 2 quart sauce pan on medium high heat and bring to boil. Simmer until the cranberries have popped, about 10 to 15 minutes. Add the Jello and stir well. Remove from heat and set aside for about 10 minutes to cool down slightly. Refrigerate for
1 1/2 hours until completely cool.

When cooled fold in the cucumber, celery and walnuts and refrigerate until set, about 4 hours or overnight. If too tart add the Splenda with the vegetables and then refrigerate. This can be made a day ahead for your holiday table.
　

Nutrition Facts
8 - 1/2 Cup Servings
Amount Per Serving

Calories 66.8
Total Fat 5.0 g
Saturated Fat 0.5 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 0.7 g
Cholesterol 0.0 mg
Sodium 26.0 mg
Potassium 119.1 mg
Total Carbohydrate 5.8 g
Dietary Fiber 2.0 g
Sugars 1.4 g
Protein 1.6 g
　

Autumn's Savory Pumpkin Soup

There's something about the smell of pumpkins in autumn. A visit to the local pumpkin patch to pick that perfect pumpkin for carving, the nip in the air that makes you feel alive with anticipation and screams autumn is here and the holidays are quickly approaching.

There is something even more special about pumpkin cooking on the stove. The whole house fills with the familiar and tantalizing aromas of cinnamon, ginger and cloves. It says home. It says warmth. And it makes my mouth water to just think about it.

I created this recipe with these things in mind. It is a spirited version combining classic pumpkin pie spices and earthy robust flavors. It is the perfect compliment to the Oven Roasted Orange-Chile Glazed Turkey Tenderloin recipe below. Low in carbohydrates to begin with this pumpkin soup also provides valuable fiber as well, with a net carb count of 11.2. I hope you enjoy.

Autumn's Savory Pumpkin Soup

Ingredients:

1 cup carrots, diced
1/2 cup onion, diced
1/2 cup celery, diced
1 Tbsp. garlic, minced
1 tsp. ground ginger
1 tsp. cumin
2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1 to 1 1/2 tsp. ancho chile powder (depending on heat)
2 cups low sodium chicken or vegetable stock
1 - 15 ounce can Libby's Pumpkin (not Pumpkin Pie filling)
5 cups water
1 Tbsp/ canola oil
salt and pepper to taste
1 - 13 ounce can fat free evaporated milk
Optional Garnishes:
pumpkin seeds for garnish
cilantro or chopped chives for garnish
creme fraiche or sour cream for garnish
　

Saute carrot, onion, celery in oil on medium high heat for about 3 to 5 minutes in a large stock pot. Add garlic and continue to cook 2 to 4 more minutes, until tender, stirring occasionally. Add seasonings to vegetables and toast for 1 to 2 minutes, stirring constantly so they do not burn. Add chicken stock, pumpkin and water. Whisk well to blend and bring to simmer. Reduce heat to low and simmer gently, partially covered for 45 minutes to 1 hour, stirring occasionally.

Remove from heat and using an immersion blender or standing blender puree the soup until smooth. Be very careful if you are using a standing blender. Remove the small insert from the cover so the steam can escape and cover opening with a clean dish towel before blending. Soup will thicken nicely from the vegetables being pureed. (The soup can be made a day ahead and refrigerated at this point. Let the soup come to room temperature and finish with evaporated milk and gentle heat just before serving.) Return to clean pot and whisk in the evaporated milk until thoroughly blended. Heat gently on low for about 10 minutes. Stir frequently, do not let it bubble. Garnish as desired.
　

Nutrition Information
8 One Cup Servings
Amount Per Serving

Calories 110.4
Total Fat 4.2g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.2 g
Cholesterol 13.7 mg
Sodium 228.2 mg
Potassium 539.0 mg
Total Carbohydrate 14.5 g
Dietary Fiber 3.3 g
Sugars 7.3 g
Protein 5.3 g

Three Cheese and Spinach Calzone

This is a little bit of an unusual dish and meant more as a special treat for a hearty lunch or simple dinner as the main ingredient is cheese. I am talking about Calzone. A calzone is an Italian dish of a baked stuffed pizza dough. I have filled it with three different kinds of cheese, spinach, garlic and basil. The crust is the standard 13.8 ounce canister of refrigerated Pillsbury Pizza Crust Classic. This is another recipe that is quick and easy to make and will become a family favorite. It is a lunch or dinner depending on your appetite as each calzone makes six portions. Serve this with a one quarter cup portion of Mario Batali's Marinara Sauce for dipping, adding just 3 grams of carbohydrate and a 1 1/2 cup portion of a side salad with a tablespoon of your favorite fat free salad dressing and you will have rounded this dish out and have used all food exchanges for your meal. Just to make sure you don't go overboard choose lean proteins for your other meals during the day you make this recipe.

Three Cheese and Spinach Calzone

Ingredients:

1 - 13.8 canister Pillsbury Pizza Crust Classic

12 ounces part skim ricotta cheese

6 ounces fresh mozzarella cheese or shredded low fat mozzarella cheese

1/4 cup Pecorino Romano cheese, grated (grated Parmesan is fine also)

1 - 10 ounce package of frozen chopped spinach, thawed and all water squeezed out

1 1/2 tsp. dried basil

2 Tbsp. garlic, minced

1 egg

Preheat oven to 400'.

Roll pizza dough out to a 14" by 16" rectangle on a large sheet pan covered with parchment paper. Set aside. In a large bowl combine the ricotta and Pecorino Romano cheeses, spinach, 1 tsp. of the basil and the garlic. Blend well. Spoon the mixture evenly on the bottom half of the crust leaving a 1/2" border for sealing the crust. Sprinkle the mozzarella cheese evenly across the cheese mixture. Fold the top half of the crust up and over the mound of cheese and spinach and pull to the edges. With thumb and forefinger twist and pinch the crust from end to end to seal completely. Make three small slits in the crust to allow steam to escape while cooking. Lightly beat the egg in a small bowl and add the remaining basil. Using a pastry brush lightly coat the top of the calzone with the egg mixture for a dark golden brown crust. Bake for about 15 to 20 minutes or until the crust is a nice dark golden brown color and the cheese is bubbly. Let calzone rest for about 5 minutes and then cut into six equal portions. The easiest way to cut this is with a serrated or electric knife. First cut the calzone in half and then cut each half into three equal pieces.

Nutrition Information

Yields Six Servings

Each 1/6 serving

Calories 355.1

Total Carbohydrate 37.6 g

• Dietary Fiber 2.3 g
• Sugars 4.2 g

Total Fat 13.2 g

• Saturated Fat 7.2 g
• Polyunsaturated Fat 0.5 g
• Monounsaturated Fat 3.3 g

Cholesterol 72.7 mg

Sodium 785.6 mg

Potassium 236.5 mg

Protein 22.4 g

Note: If you don't like spinach feel free to substitute another vegetable such as roasted red peppers, artichokes, etc. Just make sure that the vegetables are cooked and not "wet" or it will make your crust soggy instead of crispy. Use a total of 1 1/2 cups cooked vegetables.

Grown Up Macaroni and Cheese

This is the most unique and sophisticated macaroni and cheese dish you have ever enjoyed yet the whole family will love it. Even the kids will love this play on the standard mac and cheese.

Grown Up Macaroni and Cheese

Ingredients:

1 cup mini penne pasta or any small pasta shape

2 large leeks, sliced thin and rinsed well

4 ounces baby spinach, rough chopped

2 tsp. olive oil

2 Tbsp. fresh sage, chopped

4 ounces fresh mozzarella cheese, broken into pieces

1/2 cup ricotta cheese, part skim milk

black pepper

olive oil spray

Preheat oven to 350'

Cook the pasta al dente and remove from pot with a spider or slotted spoon reserving the cooking liquid. Cook the spinach and leeks in he pasta water for a few minutes to wilt. They will cook quickly. Remove with a slotted spoon and drain well. Toss the vegetables with the cooked pasta. In the meantime while mixture cools slightly, pour the two teaspoons of olive oil into a small saute pan on medium heat. Saute the sage leaves to release the flavor and aroma. Season with black pepper. Set side. When the pasta mixture has cooled slightly and add the mozzarella and ricotta cheeses and toss gently.

Equally divide the pasta into two ramekins, which have been sprayed with a little olive oil. Sprinkle half of the olive oil and sage mixture over each ramekin. Bake about ten minutes or until golden brown on top.

Yields 2 servings. Each serving = 480 calories, 3 carbohydrate exchanges, 3 protein exchanges, 2 vegetable exchanges, 1 fat exchange.

Gazpacho and Crostini with Tuscan Bean Spread

I had changed the menu just a bit, chef's prerogative I guess, and made the Hearty Grilled Cheese and Vegetable Sandwich on Thursday instead of Friday. So, today I am posting the missing recipe. I hope you enjoy this light summer favorite.

Gazpacho

Ingredients:

2 cups tomatoes, seeded and chopped

1 1/2 cups red bell pepper, rough chopped

1 cup carrots, rough chopped

1/2 cup celery, rough chopped

1 Tbsp. onion, chopped

1 large garlic clove, rough chopped

1/4 tsp. cumin

1 tsp. red wine vinegar

1 Tbsp. olive oil

Few drops of Worcestershire sauce

1/4 cup flat leaf parsley

Optional Garnishes:

Low fat sour cream

finely diced bell pepper

finely diced tomato

finely diced chives

Place the tomato and bell pepper into a blender and pulse. Add the rest of the ingredients and pulse until the mixture is to your desired texture. Chill in a tightly covered container for at least 2 hours. Serve ice cold with your choice of garnishes.

Yields four 1 cup servings. Each serving = 72 calories, 1 1/2 vegetable exchanges.

Crostini with Tuscan White Bean Spread

Ingredients:

1 Tbsp. + 1 tsp. olive oil

1 garlic clove, minced

2 cups cannellini beans

1/2 tsp. dried rosemary, crushed in palm of hand

4 Tbsp. pecorino romano cheese, grated

pepper

8 - 1 ounce slices of Italian bread

1 - 2 garlic cloves, whole

4 ounces of prosciutto ham

fresh basil (optional)

Heat the olive oil in a small pot on medium heat and add the garlic. Saute the garlic for about a minute or two until it begins to release its aroma. Stir in the cannellini beans and rosemary. Heat thoroughly. Mash with a fork, leaving it a chunky consistency. Stir in the pecorino romano cheese and season to taste with pepper. Remove from heat and set aside.

To make the crostini, place the slices of Italian bread on a hot grill pan or on a cookie sheet in the broiler. Watch carefully and turn when browned. Remove when second side is also browned and immediately rub with the clove of garlic on one side.

To assemble, place a half of a slice of prosciutto, or 1/2 ounce, on each crostini and top with 1/4 cup of the white beans. Garnish with fresh basil if desired.

Yields four servings. Each serving = 385 calories, 3 carbohydrate exchanges, 2 protein exchanges, 1 fat exchange.

Total per serving = 457 calories, 3 carbohydrate exchanges, 2 protein exchanges, 1 1/2 vegetable exchanges, 1 fat exchange.

Hearty Grilled Cheese and Roasted Vegetable Sandwich

What a hectic morning it was! I'm glad to have had the time to make this great lunch and enjoy a few moments of peace. This is simple to prepare, satisfying for even the heartiest of appetites and takes two hands to manage it! My twist on the standard grilled cheese sandwich is filled with thick slices of summer's freshest vegetables, roasted until sweet and caramelized and tasty, fresh mozzarella cheese and basil.

Hearty Grilled Cheese and Roasted Vegetable Sandwich

Ingredients:

olive oil spray or vegetable spray

4 - 1/2" thick slices of white eggplant

2 - 1/2" thick slices of purple eggplant

1 large Portabella mushroom, stem removed

2 - 2" wide slices of red bell pepper

3 to 4 medium plum tomatoes, sliced in half lengthwise

6 cloves of garlic, whole with skin removed

2 ounces fresh mozzarella cheese, sliced

4 fresh basil leaves, or to taste

2 - 1 1/2 ounce slices good Italian bread, sliced on the diagonal

salt and pepper to taste

1 tsp. unsalted butter

Preheat oven to 350'

Arrange all of the vegetables on a cookie sheet and lightly coat with the olive oil spray or vegetable spray and season as desired on both sides with salt and pepper. Roast in oven, turning once during cooking, until tender and caramelized. Check vegetables frequently after 20 minutes as they will begin to be ready. Remove and set aside as they are done. When the garlic is golden brown place in small bowl, mash with a fork and reserve

Begin assembling the sandwich for grilling by spreading the roasted garlic on both slices of Italian bread. Next, arrange half the mozzarella cheese and vegetables beginning with the eggplant, bell pepper, tomato and fresh basil leaves. Top with the roasted mushroom and arrange the rest of the vegetables on top of it in the reverse order. The final ingredient will be the rest of the mozzarella cheese and the roasted garlic coated bread.

To grill the sandwich, preheat a medium saute pan on medium low heat. Lightly spray with olive oil and add the pat of butter. Place the sandwich in the pan and grill for about 5 minutes or until the bread is golden brown and the cheese has melted. Carefully turn the sandwich over and repeat. If needed, lightly spray the bread with olive oil or vegetable spray before turning.

Yields one serving = 410 calories, 2 protein exchanges, 2 vegetable exchanges, 1 fat exchange.