In­vite friends over for an easy light lunch.

Diabetic Living - - In Season - GFO


PER SERVE 378kJ, pro­tein 6g, to­tal fat 2.7g (sat. fat 1.4g), carbs 9g, fi­bre 2g, sodium 129mg • Carb ex­changes ½ • GI es­ti­mate low • Gluten-free op­tion

2 bunches as­para­gus, woody

ends trimmed

3 x 2.5mm-thick slices red onion Cook­ing spray

2 Tbsp shred­ded basil

30cm (200g) sour­dough baguette or gluten-free baguette, halved hor­i­zon­tally (see Cook’s tip) 90g (3/4 cup) re­duced-fat grated moz­zarella

Ex­tra basil, to serve (op­tional)

1 Pre­heat a bar­be­cue grill over medium heat. Spray the as­para­gus and onion with cook­ing spray. Add onion to the bar­be­cue grill and cook, turn­ing oc­ca­sion­ally, for 7-10 min­utes or un­til ten­der, adding the as­para­gus for the last 4 min­utes, turn­ing oc­ca­sion­ally. Trans­fer to a plate and set aside to cool slightly. 2 Chop the onion and cut the as­para­gus into 2.5cm pieces. Com­bine the onion and basil in a small bowl.

3 Mean­while, hol­low out the in­side of the bread halves, leav­ing a 1.5cm shell. Add the bread halves cut-side down to the grill. Grill for 1-2 min­utes or un­til lightly toasted. Re­move from grill. 4 Fill the bread halves with the onion mix­ture and as­para­gus. Sprin­kle with cheese and re­turn to the bar­be­cue. Cover and cook for 1-2 min­utes or un­til bot­toms are toasted and cheese is melted. Cut into slices and top with ex­tra basil, if you like.


Use any left­over bread to make bread­crumbs. You can seal them in a snaplock bag and freeze for up to 3 months.

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