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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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7 Points Plus. Recipe source: WW magazine (Sept., 2011) Ingredients:
1 eggplant, thinly sliced |
1 zucchini, thinly sliced |
1 summer squash, thinly sliced |
4 (3 ounce) ciabatta rolls |
1 tablespoon olive oil |
1 tablespoon white balsamic vinegar |
1 garlic clove, minced |
1/8 teaspoon salt |
2 tomatoes, thinly sliced |
1/2 cup low-fat swiss cheese, shredded |
1/2 cup basil leaves |
Directions:
1. Heat grill pan over medium heat for about 3 minutes or until hot and then spray with Pam.
2. Add eggplant and grill until browned (2-3 minutes/side); transfer to plate.
3. Add zucchini and summer squash to pan and grill 3 minutes per side; spraying pan with Pam if necessary.
4. Split rolls and remove soft centers from each half.
5. Mix dressing ingredients (oil - salt) in cup or small bowl and then brush evenly onto the split sides of the rolls.
6. layer grilled veggies eenly on bottoms of rolls and then top with tomatoes, swiss and basil and cover topps of rolls.
7. Place 2 sandwiches at a time in the pan and grill until bread is marked and cheese is melted (2-4 minutes/side). Transfer to plate and repeat for remaining sandwiches.
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