Sizzling Vegetable Sandwiches Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Eggplant1 Small, cut lengthwise into 1/2 inch thick slices
 Zucchini1 Medium, cut lengthwise into 1/4 inch thick slices
 Yellow summer squash1 Medium, cut lengthwise into 1/4 inch thick slices
 Sweet red pepper1 Medium, seeded and cut into 1/2 inch-wide strips
 Onion1 Small, cut into 1/2-inch-thick slices
 Olive oil1⁄3 Cup (5.33 tbs)
 Kaiser rolls4 , split
 Cumin1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1782 Calories from Fat 850

% Daily Value*

Total Fat 97 g149.6%

Saturated Fat 12.7 g63.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1383.3 mg57.6%

Total Carbohydrates 203 g67.7%

Dietary Fiber 33.7 g134.7%

Sugars 34.3 g

Protein 45 g90.9%

Vitamin A 116.3% Vitamin C 445.8%

Calcium 91.9% Iron 283.8%

*Based on a 2000 Calorie diet

Directions

1 Brush eggplant, zucchini, yellow squash, sweet pepper, and onion with some of the olive oil. Place onion slices on a long metal skewer. Grill onions on rack of uncovered grill directly over medium coals for
5 minutes. Arrange remaining vegetables on grill rack; grill for 12 to 15 minutes more or until vegetables are tender, turning once. (If some vegetables cook more quickly than others, remove and keep warm.)
2 Meanwhile, brush the split sides of the rolls with remaining olive oil; grill rolls, split sides down, about 1 minute or until toasted.
3 Layer roasted vegetables on the bottom halves of the rolls. Spread top layer of each sandwich with 1 tablespoon of the Cumin Mayo. Cover sandwiches with tops of rolls.
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