Ingredients: 

• • 1 sachet of protein bread
  • ¼ eggplant
  • ½ zucchini
  • ½ yellow onion
  • 5 mushrooms
  • 1 tbsp light cream cheese
  • 1 clove of garlic
  • 1 tbsp dried Italian herbs
  • 1 to 2 slices of fresh tomatoes

Preparation:

Cut the eggplant, zucchini, mushrooms and onion into thin slices.
Place on a baking sheet lined with parchment paper and bake for 25 minutes at 350 degrees.

In a bowl, mix cream cheese, herbs, garlic and 3 tbsp cold water until creamy.

Toast the bread.

Lightly spread one of the bread slices with the sauce, place a few grilled vegetables and a slice of tomato, add the second slice of bread on top of the vegetable mixture and repeat.
Add a toothpick to hold the sandwich together if desired.

Happy back to school!