Recipes Using Prosciutto

Total Time: Less than 30 minutes.

Yield: 7 large sandwiches

Ingredients:

• 1 bell pepper, any color (I used green)
• 1 small zucchini
• 1 small yellow squash
• 2 cups halved grape tomatoes
• 1 cup sliced green beans
• 2 cups sliced asparagus
• 2 cups sliced mushrooms
• 1/4 cup grapeseed oil
• 1 tsp freshly ground sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp dried dill
• 1/2 tsp dried thyme
• 1/4 tsp dried parsley
• 1 tsp dried basil
• 1/2 tsp dried cilantro
• 7 slices prosciutto
• 7 slices lowfat mozzarella
• 7 whole wheat sandwich buns

You can halve this recipe, or simply refrigerate the remaining vegetables and use them for multiple sandwiches during the week.

Steps:

1. Begin by washing your vegetables. Julienne your green pepper, zucchini and yellow squash, and slice the remaining vegetables. Look at all that wonderful nutrition you are about to put into your body!

 
2. Heat your large pan and put only 1/4 cup grapeseed oil in the bottom. Don't worry, this really will be enough. :)
3. Add your veggies and spices.

 
4. Stir well and continuously for only 8 minutes. Your veggies will still be a bit crisp.

 
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5. Place a generous portion on a whole wheat sandwich roll, top with prosciutto and cheese and enjoy!