Veggie Sandwich

10m
Prep Time

14m
Cook Time

24m
Ready In

Recipe: #16709

January 13, 2015

Categories: Lunch, Vegetables, Add it in the lunch box, Budget-Friendly, Small Batch Cooking, Weeknight Meals, Stove Top, High Fiber, Low Fat, Vegetarian, Sandwiches more

recipe by:
ssej1078

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recipe by:
ssej1078

"Yum yum veggie sandwich.."

Original recipe yields 1 serving

Metric US

I've Tried It

Ingredients

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2 eggplant slices (1/2-inch-thick round eggplant slices)
1/2 medium zucchini (cut widthwise, end removed)
2 teaspoon balsamic vinegar
1/8 teaspoon salt (and black pepper)

1 bread bun (100-calorie flat sandwich bun (ike Arnold/Brownberry/Oroweat Sandwich Thins)
Roasted red pepper (1 large piece packed in water, drained and patted dry)
1 tablespoon hummus

Nutritional

Serving Size: 1 (143.8 g)
Calories 99.2
Total Fat - 2.3 g
Saturated Fat - 0.4 g
Cholesterol - 0 mg
Sodium - 469.3 mg
Total Carbohydrate - 16.1 g
Dietary Fiber - 2.1 g
Sugars - 2.7 g
Protein - 3.7 g
Calcium - 39.4 mg
Iron - 1.2 mg
Vitamin C - 18.7 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Place eggplant slices in a medium bowl. Slice zucchini half lengthwise into thirds, and add to the bowl. Drizzle with vinegar, sprinkle with salt and pepper, and toss to coat.

Step 2

Bring a grill pan sprayed with nonstick spray to medium-high heat. Cook eggplant and zucchini until softened and slightly charred, 5 - 7 minutes per side.

Step 3

Let cool completely. Cover and refrigerate until chilled, at least 30 minutes.

Step 4

Split sandwich bun into halves. Thoroughly blot dry eggplant and zucchini. Place 1 eggplant slice on the bottom half of the bun, and evenly top with zucchini and roasted red pepper. Top with remaining slice of eggplant.