Open-Faced Veggie Sandwich

Makes 1 sandwich 

Portabello mushrooms, sliced (1/4 cup) 
Zucchini or summer squash, sliced into coins (1/4 cup) 
Tomato, sliced (2 slices) 

Marinade: balsamic vinegar, tamari (soy sauce), maple syrup (1 part vinegar, ½ part tamari, 1 part maple syrup) 

Whole grain bread (2 slices per sandwich) 

1. Marinate mushrooms long enough to coat then remove with slotted spoon. Do same with squash, but keep them separate.
2. Assemble slices on each slice of bread, cover whole slice of bread to avoid burning. 
3. Roast at 350’F for 5 minutes. Remove from oven and lay on tomato slices. Broil for a few minutes. 

Per sandwich: 190 calories, 2.2g fat, 0.4g sat fat, 34g carbohydrate, 9g protein, 5.2g fiber, 78mg calcium, 2mg iron, 578mg sodium