Grilled Vegetable Submarines
Grilled Vegetable Submarines
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 502 |
| pro | 11 g |
| total fat | 20 g |
| sat. fat | 2 g |
| carb | 71 g |
| fibre | 8 g |
| chol | 5 mg |
| sodium | 965 mg |
| % RDI: | - |
| calcium | 16 |
| iron | 32 |
| vit A | 17 |
| vit C | 172 |
| folate | 70 |
Finish with Frozen Yogurt and Fruit (see recipe link below).
Ingredients
Preparation
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:
- Grilled Vegetable Platter
- Grilled Vegetable Salad
- Grilled Vegetable Panini
- Grilled Vegetable Pasta Salad
Additional information :
Tip: You can add sliced provolone cheese or goat cheese. You can also grill the sandwiches. Just omit lettuce and grill until cheese is melted, about 3 minutes per side.
Source : Canadian Living Magazine: June 2004
- Keywords : Lunch; Sandwich; Vegetarian; Eggplant; Zucchini; Grill/Barbecue; Yellow Peppers; Mayonnaise;
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