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“I took leftover veggies out of my fridge and "grilled" them on the stove. What came out is what I end up doing just about every week for lunch before I head out to the grocery store.”
READY IN:
25mins
SERVES:
1-2
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, mix the mayonnaise, 1 clove minced garlic, and lemon juice.
  2. Set aside in the refrigerator.
  3. Preheat olive oil in nonstick pan.
  4. Add remaining garlic and seasonings.
  5. Cook for about 3 minutes and then add bell pepper, mushrooms, zucchini, red onion, and about 1/2 TBS oil from artichoke hearts; cook for about 4 minutes, til crisp tender. Toast bread.
  6. Add yellow squash; sauté for another 3 minutes.
  7. Add spinach and tomato slices and sauté until spinach is just wilted, about 3 minutes.
  8. Spread mayo concoction on bread and load bread with veggies, feta cheese and alfalfa sprouts.

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