Turkey Pastrami with Roasted Vegetables



3/4 oz Parmesan cheese, grated

2 oz green and yellow zucchini, cut in strips

1 oz sweet onions, sliced

1 oz red bell pepper, seeded and sliced

1 oz portabella mushroom, cut in strips

1 oz extra virgin olive oil

3 oz TURKEY PASTRAMI, cut into 1/2-oz slices

3 oz foccacia bread, cut in a single wedge and warmed


Line a heavy-duty sheet pan with parchment paper. Bake Parmesan in a preheated 350-degree F oven for about 5 minutes to create the Parmesan lace. Remove Parmesan lace to wire rack to cool. Hold in an air-tight container until service.

Toss vegetables with olive oil, coating all surfaces. Grill vegetables over medium heat until soft and tender. Reserve warm.

Roll turkey pastrami slices.

Arrange grilled vegetables on entrée plate and top with pastrami rolls. Garnish with Parmesan lace and serve with warm foccacia.

Nutrition Facts

Total Calories 710

Calories from Fat 370

Total Fat 41 g

% Daily Total Fat 63

Saturated Fat 9 g

% Daily Saturated Fat 45

Cholesterol 80 g

% Daily Cholesterol 27

Sodium 1490 mg

% Daily Sodium 62

Total Carbohydrates 55 g

% Daily Total Carbohydrates 18

Dietary Fiber 4 g

% Daily Dietary Fiber 16

Sugars 7 g

Protein 33 g

% Daily Protein 20

% Daily Vitamin C 110

% Daily Calcium 25

% Daily Iron 30