Broiled Veggie Hero | Dilled Potato Salad

Prep and cook time: 30 minutes

per serving: 391 calories; 24 grams protein; 15 grams total fat; 8 grams fiber; 5 grams saturated fat; 52 grams carbohydrates; 22 mgs cholesterol; 1116 mgs sodium; 11 WW points plus


Broiled Veggie Hero


1 loaf French bread

1 tablespoon olive oil

1 yellow onion thinly sliced

2 carrots peeled and thinly sliced

1/2 red bell pepper cored, seeded and sliced

1 zucchini thinly sliced

8 ounces tomato sauce

3/4 teaspoons dried oregano

1/4 teaspoon black pepper

4 slices of Muenster cheese


Preheat the broiler.
Slice the bread in half lengthwise and scoop out and discard the soft center.
Place the halves, cut side up, on a baking sheet and broil 4 inches from the heat for 1 minute or until lightly toasted. Set aside.
In a large skillet, heat the olive oil over medium heat for 1 minute; add the onion and cook, uncovered, for 5 minutes or until soft.
Stir in the carrots, red pepper, and zucchini, and cook, covered, for 8 to 10 minutes or until the carrots are tender.
Add the tomato sauce, oregano, and black pepper, and simmer, uncovered, for 2 minutes.
Spoon the vegetable mixture into the bottom half of the bread, top with the cheese, and place in the broiler 4 inches from the heat. Broil for 1 minute or until the cheese has melted.
Transfer to a cutting board and top with the toasted upper half.

Dilled Potato Salad


4 large Yukon Gold potatoes scrubbed clean

2 stalks celery chopped

1/2 cup mayonnaise

2 tablespoons cider vinegar

1/4 red onion chopped

3 tablespoons sweet pickle relish

2 large eggs hardboiled, peeled and coarsely chopped

1/2 cup Italian parsley chopped

3 tablespoons fresh dill (can sub dried) chopped


Slice the potatoes in half and place in a large pot of cold water. Bring water to a boil and reduce the heat to a simmer until potatoes are tender when pierced, about 20-25 minutes. Drain and when cool, peel the potatoes and cut into chunks.
While potatoes cook, place eggs in a large pot and add cold water to cover. Bring to a boil and simmer 12 minutes. Place pot in sink and run cold water over eggs until cool. To peel, crack shells against sink and roll until cracked all over, then peel. Coarsely chop and set aside.
Meanwhile, in a large bowl, gently mix the celery, mayonnaise, vinegar, onion and relish.
Add the eggs, parsley, dill and potatoes. Mix gently and season with salt and pepper, to taste. Cover and chill until ready to serve. *If using dried herbs, reduce amount by 1/3 to 1/2 according to taste.