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Categories:
fresh portobello mushroom fresh eggplant Italian dressing whole wheat sandwich roll tomato milk red onion barbecue sauce Sorbet water
Viewed: 56 - Published at: 8 years agoIngredients
- 3 oz. fresh portobello mushroom, washed and patted dry
- 1/3 lb. fresh eggplant, sliced, leaving peel on
- 3 Tbsp. KRAFT Lite House Italian Dressing
- 1 whole wheat sandwich roll, split
- 1/4 medium tomato, cut into 2 thick slices
- 2 slices KRAFT 2% Milk Sharp Cheddar Singles
- 1/8 medium red onion (1 thick slice)
- 1 Tbsp. BULL'S-EYE or KRAFT Original Barbecue Sauce
- 1 romaine lettuce leaf
- 1 cup frozen unsweetened strawberries, thawed
- 3/4 cup fat-free sorbet or sherbet
- 8 fl oz (1 cup) drinking water
Method
- Place prepared mushroom and eggplant in a long, shallow container.
- Coat with Italian dressing; cover and set aside.
- Start grill or heat broiler.
- When hot, place mushroom and eggplant on grill or in broiler pan; cook about 4 min.
- on each side, basting just before you turn.
- Build your burger in this order: bottom half of bun, tomato slice, cheese slice, grilled portabella, cheese slice, onion slice, tomato slice, barbecue sauce, lettuce and top half of bun.
- Serve your mile high burger with grilled eggplant.
- Enjoy a bowl of strawberries topped with fruit sorbet for dessert.
- Serve meal with a glass of water.
