YIELD: 4 servings Vegetable Medley: 6 large portobello mushrooms, stemmed and sliced ¾" thick 1 small red onion, sliced into ½" rings 2 red bell peppers, sliced into ½" strips ⅓ cup fat-free balsamic vinaigrette Nonstick cooking spray 1½ Tbsps. chiffonade basil Sandwiches: 4 (6" each) baguettes, sliced horizontally 8 tsps. honey mustard 4 slices part-skim mozzarella or ¼ cup shredded For the vegetable medley: Toss portobello slices, onion rings and pepper slices with the vinaigrette. ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.