Grilled Garden Vegetable Sandwiches Recipe
Ingredients
| Zucchini | 2 | |
| Small purple onion - 1/2, thinly sliced | ||
| Pepper red | 1 To taste | |
| Mushrooms | 10 | |
| Eggplant | 1 Cup (16 tbs), diced | |
| Olive oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), finley minced | |
| Black pepper | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Onion rolls - 4 , split and toasted | ||
| Lowfat Parmesan cheese - 1/4 c. , grated | ||
| Nonfat cooking spray | ||
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.
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.
Chef
