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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2008
- 4 portobello mushrooms
- 1 zucchini
- 1/2 eggplant quartered crosswise
- 1 sweet red pepper quartered
- 2 slices red onions (1/2 inch/1 cm thick)
- 2 slices sweet onions (1/2 inch/1 cm thick)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 slices provolone cheese
- 4 hamburger buns
MethodStem 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.
Nutritional facts Per serving: about
- Sodium 771 mg
- Protein 11 g
- Calories 377.0
- Total fat 18 g
- Cholesterol 10 mg
- Saturated fat 14 g
- Total carbohydrate 45 g
- Iron 23.0
- Folate 40.0
- Calcium 20.0
- Vitamin A 19.0
- Vitamin C 88.0