Toasted Sandwich with Grilled Vegetables

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Toasted Sandwich with Grilled Vegetables
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 33 min.
Ready in
Calories:
307
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie307 kcal(15 %)
Protein5.46 g(6 %)
Fat20.55 g(18 %)
Carbohydrates30.82 g(21 %)
Sugar added0 g(0 %)
Roughage6.14 g(20 %)
Vitamin A46.97 mg(5,871 %)
Vitamin D0 μg(0 %)
Vitamin E3.63 mg(30 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.18 mg(16 %)
Niacin3.69 mg(31 %)
Vitamin B₆0.44 mg(31 %)
Folate65.09 μg(22 %)
Pantothenic acid0.74 mg(12 %)
Biotin2.94 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C66.71 mg(70 %)
Potassium698.12 mg(17 %)
Calcium74.57 mg(7 %)
Magnesium65.81 mg(22 %)
Iron1.88 mg(13 %)
Iodine1.34 μg(1 %)
Zinc1.13 mg(14 %)
Saturated fatty acids3.05 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
2 tablespoons white wine vinegar
salt (to taste)
freshly ground Black pepper (to taste)
0.333 cup vegetable oil
2 red Bell pepper (rinsed; trimmed and quartered)
2 cups Eggplant (rinsed and cut into 1/4-inch slices)
1 ¾ cups zucchini (rinsed; trimmed and cut lengthwise into 1/4-inch strips)
1 large onion (peeled and sliced)
4 fresh Rolls (halved horizontally)
4 sprigs fresh thyme rinsed and finely chopped (may substitute cilantro)
How healthy are the main ingredients?
Eggplantzucchinithymesaltonion

Preparation steps

1.
Preheat grill for direct grilling.
2.
In a small bowl, whisk vinegar, salt and pepper together, add the oil in a slow stream, whisking until the dressing is emulsified.
3.
Brush the peppers with 1/4 of the dressing and place them on the hot grill grate, skin side down. Grill until the skin is charred, about 8 to 10 minutes. Remove the peppers from the grill and carefully remove the charred skin and discard. Place the peppers in a large bowl. Brush the eggplant, zucchini and onion slices with 3/4 of the remaining dressing. Grill the vegetables on the rack, turning them several times, until browned and tender, about 6 to 8 minutes. Remove from grill and add to the bowl with the peppers.
4.
Brush the cut side of each roll with the remaining dressing and place cut side down on the grill for about 30 seconds, or until lightly toasted.
5.
Divide the vegetables among the bottom halves of the toasted rolls and sprinkle with chopped thyme or cilantro. Season to taste with salt and pepper and top with the remain half of the roll. Serve.