Balsamic Roasted Broccoli & Red Pepper Grilled Cheese (Cookie & Kate)
One of my go to whole food sites is Cookie & Kate. Every dish of hers has been delicious & this one is no exception.
To reduce the calories & fat, I make the following changes to the recipe:
1. I don't use oil to roast the veggies. I just use the balsamic vinegar making sure it has direct contact with a good baking dish (i.e., no parchment paper or aluminum foil). It takes a little longer to roast, but totally worth it. (Yes, olive oil is lovely to roast veggies. However, it's not necessary & this is an easy way to reduce calories & fat without changing the taste that much.)
2. However, I make sure to use a good quality balsamic vinegar. Most balsamics out there are poor quality & the taste is not as good as it could be. Find a balsamic vinegar that only has "grape must" as the only ingredient which has also been aged 12 years & you've got the real deal. Second best is a balsamic which has only two ingredients: grape must as the first & vinegar as the second. Anything else isn't really balsamic vinegar.
3. I use a tiny, tiny bit of butter instead of tablespoons at a time & use an oven safe nonstick pan. Once the bread is nicely toasted on both sides, I throw it into a 350 degree oven covered with tin foil to finish melting the cheese without burning the sandwich.