Ingredients
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½ zucchini, cut crosswise into 1/2-inch slices
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½ small eggplant, cut crosswise into 1/2-inch slices
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1 red bell pepper, quartered
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½ teaspoon salt
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1 ½ teaspoons olive oil
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ground black pepper to taste
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1 small whole-grain baguette, cut into two halves and split lengthwise
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¼ cup basil pesto
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4 ounces fresh baby mozzarella, sliced
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2 plum tomatoes, sliced
Directions
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Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
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Preheat grill for medium heat and lightly oil the grate.
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Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
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Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
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Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.
Nutrition Facts (per serving)
714 | Calories |
29g | Fat |
80g | Carbs |
35g | Protein |
Nutrition Facts | |
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Servings Per Recipe 2 | |
Calories 714 | |
% Daily Value * | |
Total Fat 29g | 38% |
Saturated Fat 11g | 54% |
Cholesterol 46mg | 15% |
Sodium 1918mg | 83% |
Total Carbohydrate 80g | 29% |
Dietary Fiber 9g | 32% |
Total Sugars 10g | |
Protein 35g | 70% |
Vitamin C 93mg | 104% |
Calcium 739mg | 57% |
Iron 6mg | 34% |
Potassium 835mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.