Grilled Vegetable Sandwich
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
medium |
eggplant -- sliced |
|
1 |
medium |
zucchini -- sliced |
|
1 |
medium |
red bell pepper ring -- seeded and sliced |
|
1 |
medium |
yellow squash -- sliced |
|
1 |
small |
red onion -- sliced |
|
1 |
teaspoon |
homemade Italian seasoning -- see recipe |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
1/8 |
cup |
balsamic vinegar |
|
4 |
tablespoons |
olive oil |
|
4 |
ounces |
mozzarella cheese -- fresh |
|
8 |
slices |
Italian bread |
|
8 |
tablespoons |
homemade tartar sauce -- see recipe |
| Slice eggplant, zucchini, red onions, and squash on diagonal about 1/4 inch thick. Slice pepper into 4 slices vertically. Mix Italian seasoning, salt, pepper, vinegar, and oil together and pour into a Ziploc bag. Add vegetables and turn to coat. Marinate for 15 minutes turning a couple of times. Heat grill until medium high and grill vegetables until cooked through and tender about 5 to 8 minutes per side. Toast buns on both side. Spread 1 tablespoon of tartar sauce on each slice of bread. Divide vegetables among 4 slices bread and top with remaining bread. Makes 4 servings. |
| Per Serving: 471 Calories; 31g Fat (57.4% calories from fat); 12g Protein; 39g Carbohydrate; 6g Dietary Fiber; 36mg Cholesterol; 765mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates. |