A diabetic friendly recipe to share, filled with gourmet delicacies.
Preheat a chargrill or barbecue over medium-high heat. Toss capsicum with 1 teaspoon oil. Cook, turning occasionally, for 12–15 minutes or until tender and lightly charred. Wrap in foil and set aside to cool slightly. Peel and discard capsicum skin.
Toss pumpkin and eggplant with half the oil. Cook for 4 minutes each side or until tender and golden. Transfer to a plate. Toss zucchini with remaining oil. Cook for 2 minutes each side or until golden.
Combine cottage cheese and basil in a bowl. Season with salt and freshly ground black pepper
Using a serrated knife, trim one-third off the top of each roll. Reserve lids. Remove soft bread from inside each roll, leaving a 1cm-thick shell (see tip).
Divide half the eggplant among rolls. Top with pumpkin (cutting to fit if necessary), semi-dried tomatoes and cottage cheese mixture. Top with remaining eggplant, followed by zucchini and capsicum, cutting to fit if necessary. Top with reserved lids. Wrap each roll in plastic wrap
Place rolls on a large plate or a baking tray. Top with another plate or tray and a heavy weight (such as 2–3 cans of food). Refrigerate overnight. Bring to room temperature to serve. 7 ProPoints values per serve.
Please check with your doctor, dietitian, or diabetes educator as to the suitability of this information for your diabetes management.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Recipe provided by Weight Watchers. Each recipe has been developed by a team of qualified nutritionists based on Weight Watchers' scientifically proven and award winning ProPoints system.
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