Grilled-Vegetable Sandwich

Vegetarian
Vegan
Dairy Free
Very Healthy
Health score
66%
Grilled-Vegetable Sandwich
45 min.
4
330kcal

Suggestions


If you’re looking for a delicious and healthy option for your next meal, look no further than this Grilled-Vegetable Sandwich! Bursting with vibrant flavors and packed with nutrients, this sandwich is a celebration of fresh vegetables that will please both vegetarians and vegans alike. With a health score of 66, it’s a guilt-free way to indulge in a satisfying bite.

The combination of grilled eggplant, zucchini, red bell peppers, and red onion creates a medley that not only tastes great but also provides a wealth of vitamins and minerals. Each bite is enhanced by a drizzle of olive oil and a delightful layer of pesto that adds richness without overpowering the fresh, grilled flavors. Perfectly nestled between crusty rolls, this sandwich is ideal for various occasions—from an elegant antipasti platter to a casual snack or appetizer at your next gathering.

Quick to prepare in just 45 minutes, you’ll impress your family and friends with this colorful and wholesome creation. Whether you’re gearing up for a summer cookout or simply craving something fresh and easy, this Grilled-Vegetable Sandwich is sure to become a beloved staple in your recipe collection. Plus, with just 330 calories per serving, you can savor every mouthful without any guilt! Get ready to fire up the grill and dive into this flavorful feast!

Ingredients

  • large crusty rolls split
  •  eggplant cut into 1/2-inch slices
  • 0.5 teaspoon pepper black
  • 0.8 cup olive oil 
  • teaspoon oregano dried
  • tablespoons basil pesto homemade store-bought
  •  bell pepper red cut into wedges
  •  onion red cut into 1/2-inch slices
  • leaves the of 1 cos lettuce 
  • 0.5 teaspoon salt 
  •  tomatoes sliced
  • 1.5 teaspoons red-wine vinegar 
  •  zucchini cut into 1/2-inch slices

Equipment

  • bowl
  • grill

Directions

  1. Light the grill. In a large bowl, combine the oregano, the basil, if using, the salt, black pepper, vinegar, and oil.
  2. Add the eggplant, zucchini, bell peppers, and onion and stir to coat. Grill the vegetables in batches, turning once, until lightly browned and tender, 10 to 15 minutes per batch.
  3. Spread the inside of each roll with 1 tablespoon of the pesto. Sandwich the grilled vegetables, lettuce, and tomatoes in the rolls.
  4. Wine Recommendation: Alsace pinot blancs are among the most versatile of wines. Soft, nutty, and easy to drink, they partner vegetables, chicken, and fish equally well. And most appropriately for this unpretentious sandwich, they are always inexpensive.
  5. Notes: Slice zucchini lengthwise for grilling, so that you won't have to contend with all those little rounds of squash threatening to fall through the grate.

Nutrition Facts

Calories330kcal
Protein9.31%
Fat42.81%
Carbs47.88%

Properties

Glycemic Index
44.75
Glycemic Load
3.13
Inflammation Score
-10
Nutrition Score
26.203478211942%

Flavonoids

Delphinidin
98.12mg
Naringenin
0.42mg
Apigenin
0.04mg
Luteolin
0.43mg
Isorhamnetin
1.38mg
Kaempferol
0.25mg
Myricetin
0.09mg
Quercetin
7.06mg

Nutrients percent of daily need

Calories:330.33kcal
16.52%
Fat:16.3g
25.08%
Saturated Fat:2.66g
16.61%
Carbohydrates:41.02g
13.67%
Net Carbohydrates:32.16g
11.7%
Sugar:11.52g
12.8%
Cholesterol:1.2mg
0.4%
Sodium:693.25mg
30.14%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.98g
15.96%
Vitamin C:99.05mg
120.06%
Vitamin A:5251.2IU
105.02%
Vitamin K:51.87µg
49.4%
Manganese:0.87mg
43.34%
Folate:166.67µg
41.67%
Fiber:8.86g
35.44%
Vitamin B1:0.38mg
25.36%
Vitamin B6:0.47mg
23.74%
Potassium:830.22mg
23.72%
Vitamin E:3.11mg
20.7%
Vitamin B3:3.93mg
19.64%
Selenium:12.78µg
18.26%
Vitamin B2:0.31mg
18.17%
Iron:2.71mg
15.07%
Magnesium:55.88mg
13.97%
Phosphorus:130.11mg
13.01%
Copper:0.25mg
12.71%
Calcium:116.77mg
11.68%
Vitamin B5:0.94mg
9.41%
Zinc:1.11mg
7.39%
Source:My Recipes