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Grilled Garden Vegetable Sandwiches Recipe
|Zucchini||2 , thinly sliced|
|Purple onion||1⁄2 Small, thinly sliced|
|Red pepper||1 , seeded and thinly sliced|
|Mushrooms||10 , thinly sliced|
|Eggplant||1 Cup (16 tbs), diced|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), finely minced|
|Black pepper||1 Teaspoon, coarsely ground|
|Onion rolls||4 , split and toasted|
|Grated low fat parmesan cheese||1⁄4 Cup (4 tbs)|
|Non fat cooking spray||1 Tablespoon|
Calories 279 Calories from Fat 97
% Daily Value*
Total Fat 11 g16.4%
Saturated Fat 1 g5.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 524.4 mg21.9%
Total Carbohydrates 38 g12.8%
Dietary Fiber 4.7 g18.8%
Sugars 4.7 g
Protein 11 g22.2%
Vitamin A 24% Vitamin C 99.8%
Calcium 8.3% Iron 13.9%
*Based on a 2000 Calorie diet
1 Coat the grill with cooking spray and preheat for 5 minutes.
2 Arrange zucchini, onion, red pepper, mushrooms and eggplant in layers in the grill.
3 Drizzle with oil and sprinkle some garlic, pepper and salt over the vegetables.
4 Grill for 5-6 minutes.
5 With equal prtions of vegetables top each roll and sprinkle Parmesan cheese on each sandwich.
6 Serve immediately.