Best Grilled Vegetable Sandwich

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
36%
Best Grilled Vegetable Sandwich
200 min.
2
248kcal

Suggestions


Discover the vibrant flavors of summer with our Best Grilled Vegetable Sandwich, a delightful blend of fresh ingredients that will tantalize your taste buds. This vegetarian, vegan, gluten-free, and dairy-free dish is not only packed with nutrients, but it's also low FODMAP, making it a perfect choice for anyone seeking a wholesome meal without sacrificing flavor.

Imagine biting into a toasted whole-grain baguette filled with perfectly grilled eggplant, red bell pepper, and succulent plum tomatoes, all drizzled with aromatic basil pesto. The creamy slices of fresh baby mozzarella add a touch of indulgence, creating a harmonious balance between the hearty vegetables and rich flavors. Whether you're hosting a gathering, preparing an appetizer, or simply looking for a satisfying snack, this sandwich fits the bill.

With just a little prep time and a few simple steps, you can elevate your culinary game and impress your friends and family. Perfect for antipasti or as a light starter, this grilled vegetable sandwich embodies the essence of fresh, seasonal cooking. Serve it alongside a crisp salad or enjoy it on its own for a delightful meal that you can feel good about. Get ready to savor every bite!

Ingredients

  • 4 ounces baby mozzarella fresh sliced
  • 0.3 cup basil pesto 
  • 0.5 small eggplant 
  • 2 servings ground pepper black to taste
  • 1.5 teaspoons olive oil 
  • 2  plum tomatoes sliced
  • 1  bell pepper red quartered
  • 0.5 teaspoon salt 
  • 1 small whole-grain baguette split cut into two halves and lengthwise

Equipment

  • bowl
  • oven
  • grill
  • toaster

Directions

  1. Combine zucchini, eggplant, and red bell pepper in a bowl.
  2. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
  3. Preheat grill for medium heat and lightly oil the grate.
  4. Drain moisture from vegetable mixture.
  5. Brush vegetables with olive oil to coat; season with black pepper.
  6. Cook vegetables on hot grill until tender, 2 to 3 minutes per side.
  7. Transfer to a bowl and set aside.
  8. Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes.
  9. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.

Nutrition Facts

Calories248kcal
Protein10.59%
Fat53.06%
Carbs36.35%

Properties

Glycemic Index
88.17
Glycemic Load
4.57
Inflammation Score
-10
Nutrition Score
19.820869694585%

Flavonoids

Delphinidin
98.12mg
Catechin
0.01mg
Epicatechin
0.01mg
Naringenin
0.42mg
Luteolin
0.37mg
Kaempferol
0.07mg
Myricetin
0.08mg
Quercetin
0.54mg

Nutrients percent of daily need

Calories:247.92kcal
12.4%
Fat:15.21g
23.4%
Saturated Fat:2.53g
15.82%
Carbohydrates:23.44g
7.81%
Net Carbohydrates:14.26g
5.19%
Sugar:12.38g
13.75%
Cholesterol:2.48mg
0.83%
Sodium:881.91mg
38.34%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.83g
13.66%
Vitamin C:109.85mg
133.15%
Vitamin A:3464.99IU
69.3%
Fiber:9.18g
36.73%
Manganese:0.65mg
32.48%
Vitamin K:27.85µg
26.53%
Folate:98.73µg
24.68%
Vitamin B6:0.41mg
20.75%
Potassium:674.51mg
19.27%
Vitamin B1:0.25mg
16.71%
Vitamin B3:2.88mg
14.4%
Vitamin E:2.13mg
14.17%
Magnesium:48.89mg
12.22%
Copper:0.24mg
12.05%
Phosphorus:119.22mg
11.92%
Vitamin B2:0.18mg
10.57%
Iron:1.73mg
9.62%
Calcium:85.59mg
8.56%
Zinc:1.14mg
7.62%
Vitamin B5:0.63mg
6.26%
Selenium:1.43µg
2.04%
Source:Allrecipes