Low-Cal Veggie Focaccia Sandwich

• 1 portabella mushroom cap
• 5 leaves fresh basil, sliced thin
• 2 -4 leaves fresh basil
• 12 tablespoon parmesan cheese
• 1 red pepper
• 1 -2 zucchini
• 1 crooked neck squash
• 1 -2 sweet red pepper
• 1 tablespoon olive oil
• 1 -2 garlic clove, chopped
• 1 -2 tablespoon balsamic vinegar
• 13 sheet focaccia bread, cut in half

1. Drizzle olive oil in frying pan.
2. Add garlic and saute until fragrant.
3. Julienne thick slices of each vegetable.
4. Add zucchini, red pepper and squash to apn and saute until soft.
5. Add mushrooms.
6. Saute until soft.
7. Toast focaccia in oven at 350F.
8. When vegetables are cooked, place vegetables on one side of bread.
9. Sprinkle with fresh parmesan cheese.
10. Place 1-2 sweet red peppers over veggies.
11. Drizzle with balsamic vinegar, place basil leaves on top of veggies and sandwich them between the bread.

portabella mushroom, fresh basil, parmesan cheese, red pepper, zucchini, sweet red pepper, olive oil, garlic, balsamic vinegar, bread

Taken from www.food.com/recipe/low-cal-veggie-focaccia-sandwich-382582 (may not work)