Best Grilled Vegetable Sandwich recipe
All Recipes Main Dish Recipes Sandwich Recipes
Ingredients
- ½ zucchini, cut crosswise into 1/2-inch slices ½ small eggplant, cut crosswise into 1/2-inch slices 1 red bell pepper, quartered ½ teaspoon salt 1 ½ teaspoons olive oil ground black pepper to taste 1 small whole-grain baguette, cut into two halves and split lengthwise ¼ cup basil pesto 4 ounces fresh baby mozzarella, sliced 2 plum tomatoes, sliced
Nutrition Info
- 714.3 caloriescarbohydrate: 79.8 gcholesterol: 46.3 mgfat: 29.4 gfiber: 8.9 gprotein: 35.1 gsaturatedFat: 10.7 gservingSize: -sodium: 1917.9 mgsugar: 10.1 gtransFat: : -unsaturatedFat: : -
Directions Best Grilled Vegetable Sandwich
Directions
-
Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
Preheat grill for medium heat and lightly oil the grate.
Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat, season with black pepper.
Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices, top sandwich with the remaining baguette pieces to serve.