Directions:
- Place eggplant slices in a medium bowl. Slice zucchini half lengthwise into thirds, and add to the bowl. Drizzle with vinegar, sprinkle with salt and pepper, and toss to coat.
- Bring a grill pan sprayed with nonstick spray to medium-high heat. Cook eggplant and zucchini until softened and slightly charred, 5 - 7 minutes per side.
- Let cool completely. Cover and refrigerate until chilled, at least 30 minutes.
- Split sandwich bun into halves. Thoroughly blot dry eggplant and zucchini. Place 1 eggplant slice on the bottom half of the bun, and evenly top with zucchini and roasted red pepper. Top with remaining slice of eggplant.
- Spread the top of the bun with hummus, and place over the sandwich.
- Tightly wrap sandwich with plastic wrap, and store it with a cold pack!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303.67 Kcal (1271 kJ) | ||
| Calories from fat | 12.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.36g | 2% | |
|---|---|---|---|
| Sodium | 364.36mg | 15% | |
| Potassium | 2415.83mg | 51% | |
| Total Carbs | 67.26g | 22% | |
| Sugars | 42.99g | 172% | |
| Dietary Fiber | 30.59g | 122% | |
| Protein | 11.29g | 23% | |
| Vitamin C | 173.7mg | 290% | |
| Iron | 0.5mg | 3% | |
| Calcium | 103.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 28.46 Kcal (119 kJ) | ||
| Calories from fat | 1.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.13g | 2% | |
|---|---|---|---|
| Sodium | 34.14mg | 15% | |
| Potassium | 226.38mg | 51% | |
| Total Carbs | 6.3g | 22% | |
| Sugars | 4.03g | 172% | |
| Dietary Fiber | 2.87g | 122% | |
| Protein | 1.06g | 23% | |
| Vitamin C | 16.3mg | 290% | |
| Calcium | 9.7mg | 10% | |
* 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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