After a long cold day in the winter, it is nice to warm up with a soup and grilled cheese for dinner. This is an easy way to add more vegetables to you and your families meal! 

Yield
1 Servings
Preparation time
10 minutes
Cooking time
10 minutes
Total time
20 minutes
Ingredients
2 sli bread (whole grain preferred)
2 sli cheese (pepper jack, cheddar, or mozzarella)
½ C sliced vegetables (zucchini, tomato, eggplant, bell peppers, or greens/spinach)
1 tsp olive oil
Instructions

1. Gather ingredients and cut the vegetables that you want to use on your grilled cheese.
2. Heat a pan on the stove to medium heat. Spread olive oil over the outside of each of the bread slices. Once the pan is hot, place one piece of bread in the pan. Add a cheese slice, sliced vegetables, and then another cheese slice. Place the other slice of bread on top with the olive oil side facing out. 
3. Place a pan cover over the sandwich to help melt the cheese. Cook the sandwich until the bottom side is browned. Then, flip the sandwich over. Once both sides are browned, take off the heat and serve with tomato and roasted red pepper soup.

Notes

Calories: 317 Kcal: Carbohydrates: 23.7g Sugars: 4.1g Protein: 17.6g Saturated Fat: 8.5g Sodium: 547.4mg

Note: This full meal (soup and sandwich) contains slightly higher amounts of sodium.

Source

Dietetic Intern, Dana Bogseth