Grilled Vegetable Sandwich
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This recipe makes 4 servings
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 |
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 Proven?e.
Ingredients
- 4 small portobello mushrooms
- 1 zucchini
- 1/2 eggplant, quartered crosswise
- 1 sweet red pepper, quartered
- 2 slices red onions or sweet onions, (1/2 inch/1 cm thick)
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp 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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