Broiled Vegetable Sandwiches |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Tender and crispy vegetables shine in this palate-pleasing sandwich recipe. Served on a warm toasted bun with fresh basil, mayonnaise and a dash of jalapeno pepper, these veggies never had it so good! Ingredients:
6 slices peeled eggplant (1/4 inch thick) |
1/2 cup sliced yellow summer squash (1/4 inch thick) |
1/3 cup sliced zucchini (1/4 inch thick) |
2 slices red onion (1/4 inch thick) |
cooking spray |
1 teaspoon italian seasoning |
dash cayenne pepper |
2 hard rolls, split and toasted |
5 teaspoons reduced-fat mayonnaise |
2 fresh basil leaves |
2 fresh spinach leaves |
1 cup julienned roasted sweet red peppers |
2 slices tomato |
2 teaspoons minced seeded jalapeno pepper |
1/8 teaspoon pepper |
Directions:
1. In a large bowl, combine the eggplant, yellow squash, zucchini and onion. Spray lightly with cooking spray. Add Italian seasoning and cayenne; toss to coat.
2. If broiling the vegetables, arrange on a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. If grilling the vegetables, transfer to a grill wok or basket. Broil 4-6 in. from the heat or grill, covered, over medium heat for 5-7 minutes on each side or until tender and lightly browned.
3. Spread roll bottoms with mayonnaise; layer with the basil, spinach, red peppers, tomato and jalapeno. Sprinkle with pepper. Top with vegetables; replace roll tops. Yield: 2 servings.
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