Summer Garden Sandwiches
These sandwiches make a healthy and delicious lunch or dinner.
8 Slices Ener-G Gluten Free Multigrain Bread
1 c. Yellow Squash - Thinly Sliced
1 tsp. Vegetable Oil
1 Clove Garlic - Minced
1 c. Zucchini - Thinly Sliced
1 Small Tomato - Thinly Sliced
Salt & Pepper to Taste
1/2 c. Plant Based Mozzarella Shreds
In a large skillet, over medium heat, cook the squash, zucchini, tomato, vegetable oil, and garlic, stirring often, for about ten minutes, until the vegetables have softened.
Set the vegetable mixture aside to cool.
Toast the slices of bread, and allow them to cool.
Layer one quarter of the vegetable mixture in two slices of bread, and sprinkle with one quarter of the cheese shreds, to make each sandwich.