Product has been added to your cart.

Grilled Veggie Sandwich

Grilled Veggie Sandwich

November 18, 2016
Course
Serves 4

Any seasonal vegetables can be used in this sandwich so feel free to substitute your favorite veggies.

Ingredients

  • 1
    Eggplant, sliced in half-inch thick slices
  • 1
    Zucchini, sliced in half-inch thick slices
  • 1
    Red pepper, seeded and quartered
  • 2
    Portobello mushroom caps
  • 1/2 Cup
    Olive oil
  • 1/4 Teaspoon
    Salt
  • 1 Cup
    Goat cheese
  • 8 Ounces
    Whole wheat crusty bread like baguette
  • 1 Cup
    Fresh baby spinach, washed and dried

Instructions

  1. With a pastry brush, brush olive oil on the vegetable slices and the mushrooms caps. Season them with salt.

  2. Place vegetables on a hot grill and cook until they are tender. To assemble, slice mushrooms into 1/4-inch slices, spread both sides of the bread with goat cheese and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms.

  3. Top with spinach and remaining piece of bread. Serve.

Nutrition:

Nutrition Facts

4 servings per recipe

Serving size1 sandwich

Amount per serving

Calories585
% Daily Value*
Total Fat 38g49%
Saturated Fat 11.5g58%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 590mg26%
Total Carbohydrate 38.5g14%
Dietary Fiber 10g36%
Total Sugars 7g
Includes 0g Added Sugars0%
Protein 18g
Vitamin D 0mcg0%
Calcium 73mg6%
Iron 2mg11%
Potassium 915mg19%

*DV based on a 2,000 calorie diet.

Reviews

  1. Pamela Murphy

    ()

    I love this recipe but I don’t like goat cheese, what would be a good substitute?

Add a review