Hungry Girl Grilled 'n Chilled Sandwich - Ww 5p+ |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Entire recipe: 195 calories, 4g fat, 693mg sodium, 37g carbs, 10g fiber, 10g sugars, 7.5g protein - PointsPlus® value 5* This may very well become your new FAVORITE sandwich. Cook the veggies the night before, and just assemble the sandwich in the morning! Ingredients:
2 slices eggplants, 1/2-inch-thick round |
1/2 medium zucchini, cut widthwise, end removed |
2 teaspoons balsamic vinegar |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
1 oroweat multi-grain sandwich thins (like arnold or brownberry or oroweat sandwich thins) |
1 piece large red pepper, roasted, packed in water, drained and patted dry |
1 tablespoon hummus |
Directions:
1. 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.
2. 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.
3. Let cool completely. Cover and refrigerate until chilled, at least 30 minutes.
4. 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.
5. Spread the top of the bun with hummus, and place over the sandwich.
6. Tightly wrap sandwich with plastic wrap, and store it with a cold pack!
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