PREP: 20 minutes BAKE: 6 minutes OVEN: 450°F MAKES 4 servings
1 12-inch whole wheat Italian bread shell (such as Boboli brand)
Nonstick cooking spray
1 cup sliced fresh shiitake or button mushrooms
2⁄3 cup fresh pea pods cut into thin strips
1⁄4 cup coarsely shredded carrot
1⁄4 cup sliced green onions (2)
1⁄4 to 1⁄3 cup peanut sauce
2 tablespoons chopped peanuts
2 tablespoons fresh cilantro leaves
1 Preheat oven to 450°F. Place bread shell on an ungreased baking sheet. Bake for 6 to 8 minutes or until light brown and crisp.
2 Meanwhile, lightly coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add mushrooms, pea pods, and carrot; cook about 2 minutes or just until tender, stirring occasionally. Stir in green onions. Remove from heat.
3 Spread hot bread shell with peanut sauce. Top with hot vegetable mixture; sprinkle with peanuts and cilantro.
PER SERVING: 286 cal., 8 g total fat (2 g sat. fat), 0 mg chol., 598 mg sodium, 46 g carb., 8 g fiber, 12 g pro.
tip
Do double duty. When grilling vegetables for dinner, make a large batch for leftovers later in the week. Use them hot or cold in sandwiches or as toppers for a quick-fix pizza.
