Grilled-Vegetable Sandwich

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

Suggestions


Are you ready to elevate your sandwich game with a burst of vibrant flavors and wholesome ingredients? Our Grilled-Vegetable Sandwich is not just a meal; it's a celebration of fresh produce and culinary creativity. Perfect for vegetarians and vegans alike, this delightful dish is both dairy-free and incredibly healthy, boasting a health score of 66. With just 330 calories per serving, you can indulge without the guilt!

Imagine sinking your teeth into a crusty roll filled with perfectly grilled eggplant, zucchini, and colorful bell peppers, all seasoned to perfection with aromatic oregano and a drizzle of olive oil. The addition of fresh romaine lettuce and juicy tomatoes adds a refreshing crunch, while a generous spread of pesto ties everything together with its rich, herby flavor. This sandwich is not only satisfying but also a feast for the eyes, making it an ideal choice for antipasti, starters, or even a light snack.

Whether you're hosting a gathering or simply looking for a quick and nutritious meal, this Grilled-Vegetable Sandwich is sure to impress. Plus, it’s ready in just 45 minutes, making it a convenient option for busy weeknights. Pair it with a glass of Alsace pinot blanc for a delightful dining experience that complements the earthy flavors of the vegetables. Get ready to savor every bite of this deliciously healthy 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