Grilled Garden Vegetable Sandwiches Recipe

Summary

Preparation Time10 MinCooking Time5 Min
Ready In15 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
Main IngredientInterest Group

Ingredients

 Zucchini2 , thinly sliced
 Purple onion1⁄2 Small, thinly sliced
 Red pepper1 , seeded and thinly sliced
 Mushrooms10 , thinly sliced
 Eggplant1 Cup (16 tbs), diced
 Olive oil1 Tablespoon
 Garlic1 Clove (5 gm), finely minced
 Black pepper1 Teaspoon, coarsely ground
 Salt1⁄2 Teaspoon
 Onion rolls4 , split and toasted
 Grated low fat parmesan cheese1⁄4 Cup (4 tbs)
 Non fat cooking spray1 Tablespoon

Nutrition Facts

Serving size

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

Directions

GETTING READY
1 Coat the grill with cooking spray and preheat for 5 minutes.

MAKING
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.

SERVING
5 With equal prtions of vegetables top each roll and sprinkle Parmesan cheese on each sandwich.
6 Serve immediately.
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