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Grilled Vegetables On Onion Rolls Recipe
|White wine vinegar||2 Tablespoon|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Red bell peppers||2 , quartered|
|Eggplant||1⁄2 Pound, cut crosswise into 1/4 -inch-thick slices|
|Zucchini||1⁄2 Pound, scrubbed and cut diagonally into 1/4-inch-thick slices|
|Onion||1 , cut crosswise into 1/4-inch-thick slices|
|Onion rolls||4 , halved horizontally|
|Fresh coriander||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1462 Calories from Fat 743
% Daily Value*
Total Fat 83 g127.8%
Saturated Fat 9.8 g49.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1107.6 mg46.2%
Total Carbohydrates 161 g53.6%
Dietary Fiber 23.3 g93.1%
Sugars 25.7 g
Protein 30 g60.7%
Vitamin A 174.4% Vitamin C 629.7%
Calcium 32% Iron 45.7%
*Based on a 2000 Calorie diet
Brush the bell peppers with some of the dressing, grill them, skin sides down, on a rack set 4 to 6 inches over glowing coals for 10 to 15 minutes, or until the skin is charred, and transfer them to a bowl, discarding the charred skin.
Brush the eggplant, the zucchini, and the onion with some of the remaining dressing, grill the vegetables on the rack, turning them, for 10 to 15 minutes, or until they are browned and tender, and transfer them to the bowl.
Brush the cut sides of the rolls with the remaining dressing and grill the rolls, cut sides down, for 30 seconds, or until they are toasted lightly.
Divide the vegetables among the bottom halves of the rolls, top them with the coriander, and cover the sandwiches with the tops of the rolls, pressing them firmly.