Broiled Vegetable Sandwiches

Name: Broiled Vegetable Sandwiches
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings.
Cuisine: Italian Recipes, Italian Vegetarian Recipes
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

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

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

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 15x10x1-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, red peppers, tomato and jalapeno. Sprinkle with pepper. Top with vegetables; replace roll tops.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 sandwich: 290 calories, 7g fat (1g saturated fat), 4mg cholesterol, 869mg sodium, 44g carbohydrate (12g sugars, 5g fiber), 8g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 fat.

Originally published as Grilled Vegetable Sandwich in Light & Tasty June/July 2007

Reviews

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Average Rating:

wjc50

Jul 10, 2013

Please overlook the ridiculous rating by claylady01, who didn't even try the recipe. Try the recipe, then rate it, not the other way around.
jackofalltrades

Jul 10, 2013

I added more jalapenos, we just like more. Great recipe! With fresh veggies I need a new variation. I ate it as a sandwich, hubby is not big on carbs so he ate his plain but loved it also.
ktype

Jul 10, 2013

People, why are you rating a recipe you haven't tried? Stop doing that please.
rudette68

Jul 9, 2013

I have made similiar but this sounds so good. I am looking forward to making this. If I know me, I will be definately making this a lot. Thanks for the recipe!
Carrien

Jul 9, 2013

I can't wait to make this. It sounds amazing. I am always looking for things to grill rather than using the oven. I have made something similar but I have never thought to use all of those vegetables.
claylady01

Jul 9, 2013

this sounds awful and I won't try it but I do love vege's but to make a sandwich from them,sorry no can do!!I will eat my vege's like I always do.