Broiled Vegetable Sandwiches
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 287.4
- Total Fat: 7.7 g
- Cholesterol: 4.6 mg
- Sodium: 545.6 mg
- Total Carbs: 48.2 g
- Dietary Fiber: 7.2 g
- Protein: 9.1 g
View full nutritional breakdown of Broiled Vegetable Sandwiches calories by ingredient
Number of Servings: 2
Ingredients
-
6 Slices peeled Eggplant
1/2 Cup sliced Summer Sqaush
1/3 Cup sliced Zucchini
2 slices Red Onion
2 Hard Rolls
5 tsp Reduced-fat Mayonnaise
5 Basil Leaves - fresh
4 Spinach Leaves - fresh
1 Cup Roasted Sweet Red Pepper, Julienned
2 slices Tomato
2 tsp Jalapeno Pepper, Minced
1 tsp Italian Seasoning
1 tsp Black Pepper
1 tsp Cayenne Pepper
Directions
Place the eggplant, yellow squash, zucchini and onion in a 15" x 10" baking pan coated with non-stick cooking spray.
Coat vegetables with non-stick cooking spray.
Sprinkle with black pepper, cayenne pepper and italian seasoning.
Broil for 5-7 minutes on each side until lightly browned and tender.
Split rolls, place cut-side up on an ungreased baking sheet.
Broil until lightly browned.
Spread mayonnaise on the rolls; layer with basil, spinach, red peppers tomato and jalapeno. Top with broiled vegetables.
Number of Servings: 2
Recipe submitted by SparkPeople user GAPETER.
Coat vegetables with non-stick cooking spray.
Sprinkle with black pepper, cayenne pepper and italian seasoning.
Broil for 5-7 minutes on each side until lightly browned and tender.
Split rolls, place cut-side up on an ungreased baking sheet.
Broil until lightly browned.
Spread mayonnaise on the rolls; layer with basil, spinach, red peppers tomato and jalapeno. Top with broiled vegetables.
Number of Servings: 2
Recipe submitted by SparkPeople user GAPETER.