Grilled Vegetable Sandwich
Grilling vegetables brings out their natural sweetness. A slice of gooey melted cheese adds richness to this delicious vegetarian sandwich, plus you will want to top it with a flavoured mustard, such as Dijonnaise or Provençale.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 377 |
| pro | 11 g |
| total fat | 18 g |
| sat. fat | 14 g |
| carb | 45 g |
| fibre | 5 g |
| chol | 10 mg |
| sodium | 771 mg |
| % RDI: | - |
| calcium | 20% |
| iron | 23% |
| vit A | 19% |
| vit C | 88% |
| folate | 40% |
-
4 small portobello mushrooms (7 oz/200 g)
1 zucchini
Half eggplant (8 oz/250 g for half), quartered crosswise
1 sweet red pepper, quartered
2 slices (1/2 inch/1 cm thick) red or sweet onion
3 tbsp (45 mL) extra-virgin olive oil
2 tbsp (25 mL) balsamic vinegar
1 tsp (5 mL) Dijon mustard
1 clove garlic, minced
1 tsp dried oregano
1/2 tsp (2 mL) each dried thyme, salt and pepper
4 slices provolone cheese
4 hamburger buns
Preparation:
Stem mushrooms. Using spoon, scrape out black gills on undersides; place mushrooms in large bowl.
Halve zucchini crosswise and cut lengthwise into 1/4-inch (5 mm) thick slices; add to bowl. Add eggplant, red pepper and onion.
In small bowl, whisk together oil, vinegar, mustard, garlic, oregano, thyme, salt and pepper. Drizzle over vegetables; toss to coat. Let stand for at least 10 minutes or for up to 30 minutes.
Place vegetables on greased grill over medium-high heat; close lid and grill until well marked, about 7 minutes. Turn and place cheese slices on eggplant; close lid and grill until vegetables are softened, about 7 minutes. Sandwich in buns.
Halve zucchini crosswise and cut lengthwise into 1/4-inch (5 mm) thick slices; add to bowl. Add eggplant, red pepper and onion.
In small bowl, whisk together oil, vinegar, mustard, garlic, oregano, thyme, salt and pepper. Drizzle over vegetables; toss to coat. Let stand for at least 10 minutes or for up to 30 minutes.
Place vegetables on greased grill over medium-high heat; close lid and grill until well marked, about 7 minutes. Turn and place cheese slices on eggplant; close lid and grill until vegetables are softened, about 7 minutes. Sandwich in buns.
Source
Canadian Living Magazine: June 2008
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