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 hearty meal that's also packed with nutrients, our Grilled-Vegetable Sandwich is the perfect choice! This delightful sandwich highlights the vibrant flavors of fresh, grilled vegetables while keeping things vegetarian, vegan, and entirely dairy-free. With a health score of 66, it's not just about taste—this sandwich is a guilt-free indulgence that you can enjoy any time of the day.

Imagine biting into a crusty roll, filled to the brim with smoky grilled eggplant, crunchy zucchini, sweet red bell peppers, and succulent red onions, all drizzled with a hint of homemade pesto. Each vegetable is carefully grilled to perfection, enhancing their natural flavors and creating a textural delight that's hard to resist. Fresh romaine lettuce and juicy tomato slices add a refreshing crunch, bringing balance and satisfaction to every bite.

Whether you're serving this as an appetizer, snack, or light meal, this sandwich is great for family gatherings, picnics, or simply as a quick lunch. In just 45 minutes, you can whip up this stunning dish that makes the most of colorful produce. Pair it with an affordable Alsace pinot blanc for a complete dining experience that'll impress friends and family alike. Trust us; once you take a bite, you'll be hooked on this wholesome and savory creation!

Ingredients

  • large crusty rolls split
  •  eggplant cut into 1/2-inch slices
  • 0.5 teaspoon fresh-ground pepper black
  • 0.8 cup olive oil 
  • teaspoon oregano dried
  • tablespoons pesto homemade store-bought
  •  bell peppers red cut into wedges
  •  onion red cut into 1/2-inch slices
  • leaves romaine 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