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Broiled Vegetable Sandwiches

 Broiled Vegetable Sandwiches
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! —Jane Jackson, Randolph, Iowa
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • Spread roll bottoms with mayonnaise; layer with the basil, spinach,

2 of 2

Broiled Vegetable Sandwiches (continued)

Directions (continued)

  • red peppers, tomato and jalapeno. Sprinkle with pepper. Top with
  • vegetables; replace roll tops. Yield: 2 servings.
Nutritional Facts: 1 sandwich equals 290 calories, 7 g fat (1 g saturated fat), 4 mg cholesterol, 869 mg sodium, 44 g carbohydrate, 5 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 fat.