Italian Vegetables Recipes

GRILLED VEGGIE SUBS

If you like grilled vegetable sandwiches, this is the recipe for you!


 

Makes 4 Sandwiches

  • 1 eggplant
  • 1 zucchini
  • 1 tbsp. plus 2 tsp. coarse sea salt
  • 1 yellow bell pepper
  • 4 tbsp. olive oil
  • 1 garlic clove
  • 2 tbsp. chopped fresh parsley
  • 3 tbsp. apple cider vinegar
  • 4 ciabatta rolls
  • 2 handfuls arugula

 

DIRECTIONS:

Cut the eggplant and zucchini into 1 cm thick slices lengthwise.

Lay the slices out on paper towels and sprinkle with 1 tablespoon plus 1 teaspoon salt.

Allow for 30 minutes before rinsing and drying the slices under running water.

Quarter the pepper and cook it over direct heat without oil for 5 to 6 minut es, or until it turns black.

Remove from the grill, cover with a damp cloth, and leave for 2 minutes to steam before peeling.

Combine the vegetables and 2 tablespoons of the oil in a mixing bowl.

Cook for 15 to 20 minutes over indirect heat with the lid closed, brushing with the remaining 2 tablespoons oil and turning over occasionally.

Mince the garlic and combine it with the remaining 1 teaspoon salt, parsley, and vinegar to make the marinade.

Remove the vegetables from the grill and soak them for 20 minutes in the marinade.

Warm the ciabatta rolls for 2 minutes on their cut sides over direct heat.

Fill them with the vegetables and arugula.

 

Recipe Notes:

If there are any leftovers, the grilled and marinated vegetables can be stored in an airtight container in the refrigerator for up to 14 days.

 

 

NUTRITIONAL VALUES

Calories: 264kcal

Fat: 16.2g (2g S.Fat)

Carbs: 26.1g

Protein: 5.4g

Sugar: 6g

Sodium: 2171mg

 

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