Grilled Eggplant, Zucchini, and Red Onion Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
6 tablespoons low-fat mayonnaise |
1/4 cup chopped bottled roasted red bell peppers, drained |
1 tablespoon olive oil |
12 (1/2-inch-thick) slices zucchini (about 3/4 pound) |
8 (1/4-inch-thick) slices peeled eggplant (about 1/2 pound) |
1 large red onion, cut into 4 slices |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
cooking spray |
2 teaspoons balsamic vinegar |
8 (1-ounce) slices hearty white bread |
4 garlic cloves, peeled and halved |
Directions:
1. Place mayonnaise and bell pepper in a blender or food processor, and process until smooth.
2. Brush oil over zucchini, eggplant, and onion; sprinkle with salt and black pepper. Heat a large grill pan coated with cooking spray over medium-high heat. Add zucchini, and cook for 3 minutes on each side or until tender. Place in a large bowl; keep warm. Add eggplant to pan, and cook for 3 minutes on each side or until done. Add to zucchini; keep warm. Add onion to pan; cook for 3 minutes on each side or until done. Add to eggplant mixture; drizzle with vinegar.
3. Lightly coat the bread with cooking spray. Place 2 bread slices in pan; cook 1 minute on each side or until toasted. Repeat procedure with remaining bread. Rub 1 garlic half on 1 side of each bread slice. Spread 1 tablespoon mayonnaise mixture over the garlic-rubbed sides of 4 bread slices; layer each with 3 slices zucchini, 2 slices eggplant, and 1 slice onion. Spread 1 tablespoon mayonnaise mixture over 1 side of each remaining bread slice; place on top of sandwiches.
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