20 minute MEALS

Fast dinners, great snacks and more: a pregnant woman'’s handbook for easy, nutritious eating

Nutritional information per serving (1 breast plus 1¼2 cup carrots): 264 calories, 27 percent fat (8 grams),
17 percent carbohydrate, 56 percent protein, 3 grams fiber, 3.3 milligrams iron, 79 milligrams calcium, 21 micrograms folate.

Grilled Vegetable Sandwiches
Serves 4
    8     slices whole-wheat bread
    1     clove garlic, peeled
    1     small round eggplant, sliced crosswise into 1/4-inch rounds
    3     medium summer squash, cut lengthwise into 1/4-inch slices
    2     red bell peppers, seeded, stemmed and cut lengthwise into 1/2-inch-wide slices
    1     bunch green onions, trimmed
    1     tablespoon extra-virgin olive oil
    1/2  teaspoon salt
    1     teaspoon freshly ground black pepper
    4     ounces fresh mozzarella cheese, thinly sliced

Preheat oven to broil. Lightly toast bread slices and rub with garlic clove; set aside.
    Line a 10-by-16-inch pan with aluminum foil. Spread vegetables in a single layer on pan and fold up edges of foil. Drizzle vegetables with olive oil; sprinkle with salt and pepper and place in oven. Broil until vegetables just begin to char, approximately 8 minutes. Turn over vegetables and broil on the other side for another 8 minutes. Remove from oven and set aside.
    Place a slice of bread on each of 4 plates and top with a generous portion of vegetables. Lay 2 slices of cheese over vegetables and top with remaining bread.

Nutritional information per serving (1 whole sandwich): 285 calories, 35 percent fat (11 grams), 47 percent carbohydrate, 18 percent protein, 10 grams fiber, 3.2 milligrams iron, 265 milligrams calcium, 142 micrograms folate.