Grilled Mediterranean Vegetable Sandwiches

Vegetarian
Health score
9%
Grilled Mediterranean Vegetable Sandwiches
30 min.
4
460kcal

Suggestions


Indulge in the vibrant flavors of the Mediterranean with our Grilled Mediterranean Vegetable Sandwiches! Perfectly suited for vegetarians and anyone looking to enjoy a hearty yet healthy meal, this sandwich is a delightful combination of fresh ingredients and grilled goodness. Ready in just 30 minutes, it’s an ideal choice for lunch, dinner, or any time you crave a satisfying main course.

Imagine biting into a warm ciabatta loaf, its crust perfectly toasted, revealing a medley of grilled vegetables like zucchini, eggplant, and portabella mushrooms, all seasoned to perfection. The addition of creamy feta cheese and a zesty mayonnaise infused with garlic and lemon juice elevates this sandwich to a whole new level of deliciousness. Each bite is a burst of flavor, complemented by the peppery notes of baby arugula and the juicy freshness of ripe tomatoes.

Not only is this sandwich a feast for the taste buds, but it also boasts a balanced caloric profile, making it a guilt-free indulgence. With 460 calories per serving, it’s a meal that nourishes without compromising on taste. Whether you’re hosting a casual gathering or simply treating yourself to a delightful dinner, these Grilled Mediterranean Vegetable Sandwiches are sure to impress. Get ready to savor the essence of the Mediterranean right in your own kitchen!

Ingredients

  • cups baby arugula 
  • 0.8  lb. ciabatta loaf split
  • 14 oz eggplant thick sliced
  • 0.5 cup feta cheese crumbled
  •  garlic cloves minced
  • 0.5 teaspoon kosher salt 
  • 0.5 teaspoon juice of lemon 
  • 0.3 cup mayonnaise 
  • tablespoons olive oil 
  •  portabella mushrooms thick sliced
  • medium tomatoes sliced
  • small zucchini thinly sliced lengthwise

Equipment

  • grill

Directions

  1. Heat a grill to high (450 to 550). Meanwhile, mix mayonnaise, garlic, and lemon juice together; set aside.
  2. Brush zucchini, mushrooms, and eggplant with oil and sprinkle with salt. Grill, turning once, until softened and grill marks appear, about 3 minutes.
  3. Grill bread cut side down just until grill marks start to appear, 2 minutes.
  4. Cut each loaf-half into 4 pieces.
  5. Spread bottoms with mayo and smear tops with cheese. Make sandwiches with vegetables, tomatoes, and arugula.

Nutrition Facts

Calories460kcal
Protein11.41%
Fat43.59%
Carbs45%

Properties

Glycemic Index
55.5
Glycemic Load
2.11
Inflammation Score
-7
Nutrition Score
16.1460868483%

Flavonoids

Delphinidin
85.02mg
Eriodictyol
0.03mg
Hesperetin
0.09mg
Naringenin
0.43mg
Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
0.43mg
Kaempferol
3.55mg
Myricetin
0.1mg
Quercetin
1.61mg

Nutrients percent of daily need

Calories:460kcal
23%
Fat:22.81g
35.09%
Saturated Fat:5.57g
34.82%
Carbohydrates:52.97g
17.66%
Net Carbohydrates:47g
17.09%
Sugar:7.96g
8.85%
Cholesterol:22.57mg
7.52%
Sodium:1023.43mg
44.5%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:13.44g
26.88%
Vitamin K:49.17µg
46.82%
Vitamin C:23.38mg
28.34%
Manganese:0.5mg
24.9%
Fiber:5.97g
23.89%
Potassium:737.96mg
21.08%
Vitamin B6:0.4mg
19.88%
Vitamin A:978.81IU
19.58%
Vitamin B2:0.33mg
19.39%
Folate:73.54µg
18.39%
Phosphorus:180.03mg
18%
Vitamin B3:3.39mg
16.95%
Selenium:11.61µg
16.58%
Vitamin E:2.26mg
15.03%
Copper:0.29mg
14.46%
Calcium:138.34mg
13.83%
Vitamin B5:1.19mg
11.92%
Vitamin B1:0.15mg
10.04%
Magnesium:40.1mg
10.02%
Zinc:1.3mg
8.67%
Iron:1.11mg
6.15%
Vitamin B12:0.35µg
5.91%
Vitamin D:0.23µg
1.53%
Source:My Recipes