• 2servings
  • 30minutes
  • 290calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsManganese, Silicon, Iron, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 6 slices peeled eggplant (1/4 inch thick)

  2. 1/2 cup sliced yellow summer squash (1/4 inch thick)

  3. 1/3 cup sliced zucchini (1/4 inch thick)

  4. 2 slices red onion (1/4 inch thick)

  5. Cooking spray

  6. 1 teaspoon Italian seasoning

  7. Dash cayenne pepper

  8. 2 hard rolls, split and toasted

  9. 5 teaspoons reduced-fat mayonnaise

  10. 2 fresh basil leaves

  11. 2 fresh spinach leaves

  12. 1 cup julienned roasted sweet red peppers

  13. 2 slices tomato

  14. 2 teaspoons minced seeded jalapeno pepper

  15. 1/8 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Broiled Vegetable Sandwiches Recipe photo by Taste of Home In a large bowl, combine the eggplant, yellow squash, zucchini and onion. Spray lightly with cooking spray. Add Italian seasoning and cayenne; toss to coat.

  2. If broiling the vegetables, arrange on a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. If grilling the vegetables, transfer to a grill wok or basket. Broil 4-6 in. from the heat or grill, covered, over medium heat for 5-7 minutes on each side or until tender and lightly browned.

  3. Spread roll bottoms with mayonnaise; layer with the basil, spinach, red peppers, tomato and jalapeno. Sprinkle with pepper. Top with vegetables; replace roll tops. Yield: 2 servings.


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