Recipes Using Prosciutto
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I love devouring huge sandwiches for a meal. Unfortunately, the ones you get at restaurants are typically loaded with fat and have little nutrition. I'm usually very suspicious of "healthy recipes", feeling that the healthier they are, the less taste they have.
That is not true with this! Bursting at the seams with lightly sautéed fresh vegetables, topped with a thin slice of cured Italian ham and lowfat cheese, sitting pretty between a whole wheat bun. I honestly was completely satisfied and feeling light and good after eating this. Enjoy!
Total Time: Less than 30 minutes.
Yield: 7 large sandwiches
- 1 bell pepper, any color (I used green)
- 1 small zucchini
- 1 small yellow squash
- 2 cups halved grape tomatoes
- 1 cup sliced green beans
- 2 cups sliced asparagus
- 2 cups sliced mushrooms
- 1/4 cup grapeseed oil
- 1 tsp freshly ground sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp dried dill
- 1/2 tsp dried thyme
- 1/4 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp dried cilantro
- 7 slices prosciutto
- 7 slices lowfat mozzarella
- 7 whole wheat sandwich buns
You can halve this recipe, or simply refrigerate the remaining vegetables and use them for multiple sandwiches during the week.
- Begin by washing your vegetables. Julienne your green pepper, zucchini and yellow squash, and slice the remaining vegetables. Look at all that wonderful nutrition you are about to put into your body!
- Heat your large pan and put only 1/4 cup grapeseed oil in the bottom. Don't worry, this really will be enough. :)
- Add your veggies and spices.
- Stir well and continuously for only 8 minutes. Your veggies will still be a bit crisp.
- Place a generous portion on a whole wheat sandwich roll, top with prosciutto and cheese and enjoy!
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This recipe can be used as a side dish or as the main dish. It's very good. It is delicious made with prosciutto, but cooked chicken or turkey is great too, just chop 1/2 pound of either as an excellent substitute.Read More...
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