This grilled veggie sandwich is quick to prepare. I use a take and bake ciabatta, which adds to the prep time, but with delicious results.
Bake the ciabatta, if necessary.
Slice the eggplant and zucchini into 1/4 inch slices. Seed and quarter the red pepper.
Whisk together the vinegar, oil, and pepper. Brush both sides of the eggplant, zucchini, and pepper with the vinegar mixture, and place on a broiler pan in a single layer. Broil the veggies for 8 minutes on the top oven rack position, turning the veggies once in the middle of the cooking time.
Cut the ciabatta in half lengthwise, and then cross-cut into 4 servings. Arrange the veggies on the "bottom" pieces of ciabatta. Place mozzarella slices over the veggies, and then place the sandwiches under the broiler just until the cheese melts. Put the basil leaves on top, add the top pieces of ciabatta, and serve.
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|Serving Size: 1 Serving (274g)|
|Recipe Makes: 4|
|Calories from Fat: 80 (39%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 17.9mg||6 %|
|Sodium 288mg||10 %|
|Potassium 562.1mg||15 %|
|Total Carbohydrate 22.3g||7 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 16g|
|Protein 10.7g||15 %|
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Calories per serving: 207
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