Grilled Veggie Sandwiches with Cilantro Pesto

Name: Grilled Veggie Sandwiches with Cilantro Pesto
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings.
Ingredients: 2/3 cup packed fresh cilantro sprigs; 1/4 cup packed fresh parsley sprigs; 2 tablespoons grated Parmesan cheese; 2 garlic cloves, peeled; 2 tablespoons water; 1 tablespoon pine nuts; 1 tablespoon olive oil; SANDWICHES:; 2 large sweet red peppers; 4 slices eggplant (1/2 inch thick); Cooking spray; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup shredded part-skim mozzarella cheese; 4 kaiser rolls, split

I first ate this sandwich while vacationing in Sedona, Arizona, and fell in love with it. When I returned home, I developed this one that tastes just like the original. —Carolyn Phenicie, Titusville, Pennsylvania

Ingredients

2/3 cup packed fresh cilantro sprigs
1/4 cup packed fresh parsley sprigs
2 tablespoons grated Parmesan cheese
2 garlic cloves, peeled
2 tablespoons water
1 tablespoon pine nuts
1 tablespoon olive oil
SANDWICHES:
2 large sweet red peppers
4 slices eggplant (1/2 inch thick)
Cooking spray
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese
4 kaiser rolls, split

Directions

For pesto, place cilantro, parsley, Parmesan cheese and garlic in a small food processor; pulse until chopped. Add water and pine nuts; process until blended. While processing, slowly add oil.
Grill peppers, covered, over medium heat 10-15 minutes or until skins are blistered and blackened, turning occasionally. Immediately place peppers in a large bowl; let stand, covered, 20 minutes. Peel off and discard charred skin. Cut peppers in half; remove stems and seeds.
Lightly spritz both sides of eggplant slices with cooking spray; sprinkle with salt and pepper. Grill, covered, over medium heat 3-5 minutes on each side or until tender. Top with peppers; sprinkle with mozzarella cheese. Grill, covered, 2-3 minutes or until cheese is melted; remove from grill.
Spread roll bottoms with pesto. Top with eggplant stacks and roll tops.

Nutrition Facts

1 sandwich: 310 calories, 12g fat (3g saturated fat), 11mg cholesterol, 755mg sodium, 40g carbohydrate (6g sugars, 4g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

Originally published as Grilled Eggplant-Roasted Red Pepper Sandwiches in Healthy Cooking August/September 2008