Try this Grilled Tomatoe and Veggie Sandwich recipe, or contribute your own.
Suggest a better descriptionLightly oil grill and heat barbecue to medium-high. Slice each tomato into 4 thick rounds. Cut zucchini diagonally into 8 long slices, about 1/4 inch (0.5 cm) thick. Core and seed pepper, then slice into quarters. Cut onion in half, then slice each half into wedges. Place all vegetables in a large bowl. Pour in oil and vinegar, then sprinkle with basil, salt and pepper. Using your hands or a large wooden spoon, mix until well coated.
2. Place vegetables on grill. Fry or Grill until tender, 4 to 5 minutes per side. Tomatoes will only need a couple of minutes. Remove each piece as it is done to a large plate.
3. Meanwhile, in a small bowl, stir mayonnaise with Dijon, honey and coriander. Spread on toasted bread, then layer with alternating slices of tomato and vegetables. Top with other slice of bread. Terrific warm or at room temperature
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Serving Size: 1 Serving (913g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 460 | ||
Calories from Fat: 217 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.2g | 32 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 11.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 1858.3mg | 64 % | |
Potassium 1620.8mg | 43 % | |
Total Carbohydrate 56.3g | 17 % | |
Dietary Fiber 10.4g | 42 % | |
Sugars, other 45.8g | ||
Protein 8.9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 460
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