Grilled Vegetable Submarines

Grilled Vegetable Submarines 150 Author: Canadian Living Credits: Grilled Vegetable Submarines 150

Finish with Frozen Yogurt and Fruit (see recipe link below).

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2004

Ingredients

  • 2 zucchinis
  • 1 eggplant
  • 1/2 sweet onion
  • 1 sweet red pepper
  • 1 sweet yellow pepper
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons minced fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup light mayonnaise
  • 1 clove of garlic
  • 4 submarine sandwich buns
  • 4 romaine leaves

Method

Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices; place in large bowl. Cut eggplant and onion crosswise into 1/4-inch (5 mm) thick slices; add to bowl. Core, seed and cut red and yellow peppers into eighths; add to bowl. Add oil, 1 tbsp (15 mL) of the basil, salt and pepper; toss to coat.

Place vegetables on greased grill over medium-high heat or 6 inches (15 cm) from broiler; close lid and grill or broil, turning once, until tender, about 5 minutes.

Meanwhile, in small bowl, whisk together mayonnaise, garlic and remaining basil. Cut buns in half lengthwise; spread cut sides with mayonnaise mixture. Layer lettuce and grilled vegetables on bottom halves; sandwich with tops.

Serve with: Fruity Frozen Yogurt

More grilled vegetable recipes:

Nutritional facts <b>Per serving:</b> about

  • Sodium 965 mg
  • Protein 11 g
  • Calories 502.0
  • Total fat 20 g
  • Cholesterol 5 mg
  • Saturated fat 2 g
  • Total carbohydrate 71 g

%RDI

  • Iron 32.0
  • Fibre 0.0
  • Folate 70.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 16.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 172.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Vegetable Submarines

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