Tuesday, August 7, 2007

Broiled Vegetable Sandwiches

These easy and tasty sandwiches are an easy way to use up garden plenty, and they require so little preparation time, they are perfect for those too hot to cook days.

Prep: 15 minutes
Cook: 15 minutes
Yield: 2 servings

6 slices peeled eggplant (1/4 inch thick)
1/2 cup sliced yellow summer squash (1/4 inch thick)
1/3 cup sliced zucchini (1/4 inch thick)
2 slices red onion (1/4 inch thick)
1 teaspoon Italian seasoning
Dash cayenne pepper
2 hard rolls, split
5 teaspoons reduced-fat mayonnaise
2 fresh basil leaves
2 fresh spinach leaves
1 cup julienned roasted sweet red peppers
2 slices tomato
2 teaspoons minced seeded jalapeno pepper
1/8 teaspoon pepper

Place the eggplant, yellow squash, zucchini and onion in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Coat vegetables with nonstick cooking spray; sprinkle with Italian seasoning and cayenne. Broil 4-6 in. from the heat for 5-7 minutes on each side or until tender and lightly browned.

Place rolls, cut side up, on an ungreased baking sheet. Broil for 2 minutes or until lightly browned. Spread roll bottoms with mayonnaise; layer with basil, spinach, red peppers, tomato and jalapeno. Sprinkle with pepper. Top with broiled vegetables; replace roll tops.

Tips and Tricks
I don't like eggplant, but when it is peeled, sliced thin and broiled, I can barely taste it. I omitted the roasted red peppers and the jalapenos. This recipe makes two sandwiches, but can easily be adjusted to feed a larger family.
Make It Healthier
Serve on whole wheat rolls.
How Kids Can Help
Arrange vegetable slices on broiler pan. Measure spices. Layer veggies on rolls.

Nutrition Facts
1 sandwich equals 290 calories, 7 g fat (1 g saturated fat), 4 mg cholesterol, 869 mg sodium, 44 g carbohydrate, 5 g fiber, 8 g protein
Diabetic Exchanges
2 starch, 2 vegetable, 1 fat

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