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Grilled Garden Vegetable Sandwiches

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Grilled Garden Vegetable Sandwiches
  • Prep 25 min
  • Total 25 min
  • Ingredients 7
  • Servings 4
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Looking for a meatless dinner? Then check out these cheesy grilled vegetable sandwiches - ready in 25 minutes.
Updated Nov 23, 2010

Ingredients

  • 4 (1/4-inch-thick) slices red onion
  • 1 medium zucchini, cut lengthwise into 1/4 to 1/2-inch-thick slices
  • 1 small red bell pepper, halved, seeded
  • 1/2 small eggplant, peeled, cut into 1/2-inch-thick slices
  • 1/2 cup purchased fat-free Italian salad dressing
  • 8 slices multi-grain or sourdough bread, toasted if desired
  • 3 oz. (3/4 cup) shredded mozzarella cheese

Steps

  • 1
    Heat grill. When ready to grill, place onion on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 3 minutes.
  • 2
    Meanwhile, brush zucchini, bell pepper and eggplant with salad dressing.
  • 3
    Brush onion on grill with salad dressing; turn onion. Place zucchini, bell pepper and eggplant, dressing side down, on grill; cook 13 to 15 minutes or until vegetables are tender, brushing with salad dressing and turning once. Remove vegetables from grill. Cut zucchini and bell pepper into bite-sized pieces.
  • 4
    Spread 1 side of each toasted bread slice with any remaining salad dressing. Sprinkle cheese evenly on 4 bread slices. Top evenly with warm vegetables. Cover with remaining bread slices, dressing side down.

Nutrition Information

270 Calories, 6g Total Fat, 13g Protein, 40g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
270
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
3g
15%
Cholesterol
15mg
5%
Sodium
800mg
33%
Total Carbohydrate
40g
13%
Dietary Fiber
7g
28%
Sugars
10g
Protein
13g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
35%
35%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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