NUTRITION

SERVINGS

INGREDIENTS

2 slices whole wheat bread

1/2 cup cooked chickpeas

1 large egg

1 oz fresh mozzarella

1/2 medium zucchini, sliced

1/2 medium red bell pepper, sliced

1/4 medium red onion, sliced

1 tbsp basil pesto

PREPARATION

• 1

  Preheat your grill or grill pan over medium heat.

• 2

  Slice the zucchini, red bell pepper, and red onion into even pieces. In a bowl, toss the vegetables with a drizzle of olive oil, salt, pepper, and any herbs you enjoy (such as oregano and basil) to create a light herb marinade.

• 3

  Grill the vegetables for 3-4 minutes per side until tender and marked by the grill.

• 4

  While the vegetables are grilling, lightly toast the whole wheat bread.

• 5

  In a small non-stick pan, cook the egg to your preference (fried or over-easy works well) ensuring the yolk stays runny to add creaminess to the sandwich.

• 6

  Assemble the sandwich by spreading a thin layer of basil pesto on each slice of toasted bread. Layer the grilled vegetables and cooked chickpeas evenly.

• 7

  Place the cooked egg on top and add the fresh mozzarella.

• 8

  Finish with a final drizzle of pesto if desired and top with the other slice of bread. Serve immediately.