Savory Vegetable Open-Face Sandwiches

START TO FINISH: 20 minutes MAKES 4 sandwiches

1⁄2 of an 8-ounce tub light cream cheese spread

1 tablespoon snipped fresh dill or 1 teaspoon dried dill

1⁄4 teaspoon salt

1⁄8 teaspoon ground black pepper

2 whole wheat bagels, split and toasted, or 4 slices whole wheat bread, toasted

1⁄2 of a medium cucumber, thinly sliced

3⁄4 cup roasted red sweet peppers, drained and cut into thin strips

1⁄2 of a medium onion, thinly sliced

1⁄2 of a medium avocado, seeded, peeled, and thinly sliced

Snipped fresh dill (optional)

1 In a small bowl stir together cream cheese, 1 tablespoon snipped dill or 1 teaspoon dried dill, salt, and black pepper.

2 Spread bagels with cream cheese mixture. Top with cucumber, roasted peppers, onion, and avocado. If desired, sprinkle with additional snipped dill.

PER SANDWICH: 222 cal., 8 g total fat (3 g sat. fat), 13 mg chol., 301 mg sodium, 31 g carb., 5 g fiber, 9 g protein.