A Veggie Sandwich

The vegetarian and I enjoyed a simple, yet delicious, dinner Friday night: succotash, avocado sandwiches, and french fries.




Mediterranean Succotash (modified from a Racheal Ray recipe)
2 cloves garlic, chopped
2 yellow or red peppers, seeded & chopped
2 C. frozen corn
1 can Great Northern Beans, drained & rinsed
Salt, pepper, parsley

Sautee garlic & peppers until soft.
Add frozen corn (I used my last batch of frozen corn from last summer) and cook for 2-3 minutes.
Add beans and cook until heated.
Add salt, pepper, & parsley to taste

Avocado Sandwiches on Gluten Free Bread

Peel & slice 2 avocados (makes 3-4 sandwiches).
Drizzle with olive oil, salt & pepper.
Toast gluten free bread (I prefer Udi's) and top half the slices with provolone cheese.
Add avocado slices and light smash with fork.
Top with sprouts and romaine lettuce.
Spread your favorite hummus on the remaining slices of the toasted bread & add to your sandwich stack.