Directions:
- 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.
- Preheat grill for medium heat and lightly oil the grate.
- Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
- Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
- 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
| Amount Per 1 Serving | |||
| Calories | 341.65 Kcal (1430 kJ) | ||
| Calories from fat | 190.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.12g | 32% | |
|---|---|---|---|
| Cholesterol | 10.21mg | 3% | |
| Sodium | 1246.94mg | 52% | |
| Potassium | 547.11mg | 12% | |
| Total Carbs | 14.66g | 5% | |
| Sugars | 9.23g | 37% | |
| Dietary Fiber | 5.96g | 24% | |
| Protein | 23.84g | 48% | |
| Vitamin C | 77mg | 128% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.2mg | 140% | |
| Calcium | 604.6mg | 60% | |
| Amount Per 100 g | |||
| Calories | 99.2 Kcal (415 kJ) | ||
| Calories from fat | 55.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.13g | 32% | |
|---|---|---|---|
| Cholesterol | 2.96mg | 3% | |
| Sodium | 362.06mg | 52% | |
| Potassium | 158.86mg | 12% | |
| Total Carbs | 4.26g | 5% | |
| Sugars | 2.68g | 37% | |
| Dietary Fiber | 1.73g | 24% | |
| Protein | 6.92g | 48% | |
| Vitamin C | 22.4mg | 128% | |
| Vitamin A | 0.4mg | 49% | |
| Iron | 7.3mg | 140% | |
| Calcium | 175.6mg | 60% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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