Grilled Vegetable Sandwich

Author: Canadian Living

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

Ingredients

  • 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

Method

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.

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

%RDI

  • Iron 23.0
  • Fibre 0.0
  • Folate 40.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 20.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 88.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Vegetable Sandwich

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