Grilled Vegetable Sandwich Recipe 🥪
Cook Time: 10 minutes
Prep Time: 15 minutes
Total Time: 25 minutes
Servings: 4 sandwiches
Description:
This delectable Grilled Vegetable Sandwich recipe is inspired by the flavors of “In The Kitchen With Rosie,” an Oprah-sponsored cookbook. Bursting with savory grilled veggies and a zesty dressing, this sandwich is a true delight for lunch or a snack. Customize it to your taste preferences, whether you prefer it spicy or mild. With simple ingredients and easy steps, this recipe is a must-try for any sandwich enthusiast!
Ingredients:
- 1 plain nonfat yogurt
- 3 tablespoons Dijon mustard
- Black pepper, to taste
- 2/3 cup nonfat cottage cheese
- 1/8 teaspoon Tabasco sauce
- 2 shallots, minced
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1 eggplant, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 1/4 teaspoon cayenne pepper
- 1 baguette
- 2 tomatoes, sliced
- Basil leaves
- Arugula leaves
Nutrition Facts (per serving):
- Calories: 861.7
- Fat: 6g
- Saturated Fat: 1.5g
- Cholesterol: 1.5mg
- Sodium: 1519.8mg
- Carbohydrates: 166.9g
- Fiber: 13.4g
- Sugar: 19.7g
- Protein: 38.3g
Instructions:
- Preheat broiler.
- Prepare dressing: In a blender, combine plain nonfat yogurt, Dijon mustard, black pepper, nonfat cottage cheese, Tabasco sauce, minced shallots, minced garlic, and lemon juice. Blend on low until smooth. Set aside.
- Prepare vegetables: Arrange eggplant, zucchini, and red onion slices in a single layer on a cookie sheet. Sprinkle with Italian seasoning and cayenne pepper. Lightly coat with cooking spray.
- Broil vegetables: Place the cookie sheet under the broiler for about 5 minutes, or until the vegetables are browned. Flip them over to brown on the other side.
- Prepare baguette: Quarter the roasted bell peppers. Cut the baguette in half crosswise and scoop out the soft inner dough. Place the baguette halves on the broiler rack and toast for about 2 minutes per side.
- Assemble sandwiches: Spread a few slices of tomato into the bottom of each baguette half. Dust with black pepper and jalapenos if desired. Layer basil leaves, arugula leaves, and roasted pepper pieces on top.
- Add grilled vegetables: Arrange slices of grilled eggplant, squash, zucchini, and onion on top of the herbs and peppers.
- Finish with dressing: Coat the inside of the remaining baguette half with the prepared dressing. Place it on top of the vegetables.
- Serve: Cut the assembled sandwich into 4 portions and serve immediately.
Recipe Notes:
- Customize the spiciness of the sandwich by adjusting the amount of cayenne pepper and Tabasco sauce.
- Feel free to omit or substitute any vegetables according to your preference.
- For added flavor, you can grill the vegetables instead of broiling them.
- This sandwich pairs well with a side of mixed greens or a cup of soup for a complete meal experience.
Enjoy this tantalizing Grilled Vegetable Sandwich recipe bursting with flavors and textures! It’s perfect for a quick lunch or a satisfying snack. Share it with friends and family, and watch it become a favorite in your recipe collection. 🌿🥒🍅
