1/2 small zucchini, sliced lengthwise
1/2 small red onion, thinly sliced
1 red pepper, halved lengthwise,
and seeded
1 Tbs olive oil
1/2 tsp salt
1/2 tsp oregano
1/4 tsp freshly-ground black pepper
1 Tbs prepared pesto
4 slices Atkins bread, lightly toasted
2 slices provolone cheese - (2 oz ea)
= (or smoked provolone)


Prepare a medium grill or heat broiler. Toss vegetables with oil, salt, oregano and pepper. Grill vegetables 2 to 3 minutes per side until crisp-tender and lightly charred.
Spread pesto on bread slices. Layer vegetables on 2 slices of bread. Lay cheese over vegetables. Grill, covered, 1 minute more for cheese to start to melt (or broil). Top with remaining bread slices.
This recipe yields 2 servings.
Carbohydrates: 24 grams Net Carbs: 12 grams Fiber: 12 grams Protein: 30.5 grams Fat: 28.5 grams Calories: 444