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Best Grilled Vegetable Sandwich

Suzy729

"A delicious vegetarian sandwich made with freshly grilled zucchini, eggplant, red bell pepper, fresh mozzarella, plum tomato, and basil pesto in a whole-grain baguette."
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Ingredients

3 h 20 m servings 714 cals
Original recipe yields 2 servings (2 sandwiches)

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Directions

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  1. Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
  2. Preheat grill for medium heat and lightly oil the grate.
  3. Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
  4. Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
  5. Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.

Nutrition Facts


Per Serving: 714 calories; 29.4 g fat; 79.8 g carbohydrates; 35.1 g protein; 46 mg cholesterol; 1918 mg sodium. Full nutrition

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Reviews

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We used bread that had a little garlic to it so we didn't do the basil pesto & used a little Famous Dave's chicken seasoning instead of pepper. Very hearty & filling.

These really are the BEST grilled sandwiches. Thank you Suzy729 for your recipe!!

dynamite!