Directions:
- Place the first five ingredients in a food processor; cover and process until pureed. While processing, gradually add oil in a steady stream; process until blended. Set aside.
- For sandwiches, in a small bowl, combine the oil, garlic, pepper and salt; brush over eggplant and red peppers. Prepare grill for indirect heat, using a drip pan. Arrange vegetables on a grilling grid; place on a grill rack over drip pan.
- Grill, covered, over indirect medium heat for 10-12 minutes or until tender. Remove and keep warm. Grill bread over medium heat 1-2 minutes on each side or until toasted.
- Spread olive mixture over toast. Top four slices with vegetables and basil; top with remaining toast. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 470.82 Kcal (1971 kJ) | ||
| Calories from fat | 279.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.01g | 48% | |
|---|---|---|---|
| Sodium | 766.34mg | 32% | |
| Potassium | 545.63mg | 12% | |
| Total Carbs | 40.9g | 14% | |
| Sugars | 12.5g | 50% | |
| Dietary Fiber | 10.86g | 43% | |
| Protein | 8.58g | 17% | |
| Vitamin C | 108.6mg | 181% | |
| Iron | 3.6mg | 20% | |
| Calcium | 428.1mg | 43% | |
| Amount Per 100 g | |||
| Calories | 149.32 Kcal (625 kJ) | ||
| Calories from fat | 88.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.83g | 48% | |
|---|---|---|---|
| Sodium | 243.05mg | 32% | |
| Potassium | 173.05mg | 12% | |
| Total Carbs | 12.97g | 14% | |
| Sugars | 3.96g | 50% | |
| Dietary Fiber | 3.44g | 43% | |
| Protein | 2.72g | 17% | |
| Vitamin C | 34.4mg | 181% | |
| Iron | 1.1mg | 20% | |
| Calcium | 135.8mg | 43% | |
* 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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