Eggplant, zucchini, bell pepper and tomatoes are sautéed savory and sweet, then topped with fragrant fresh basil and salty parmesan. Whole grain bread is toasted and sprinkled with balsamic vinegar for a pungent, crunchy contrast to the summer squash filling. This recipe comes to us from Nimisha of Club Dine In!
- 1 small eggplant, cut into rounds
- 1 small zucchini, cut lengthwise
- 1 bell pepper, halved, cored and sliced
- 2 small tomatoes, sliced
- 2 tablespoons olive oil, divided
- salt and pepper, to taste
- 4 slices whole grain bread
- 2 teaspoons balsamic vinegar
- 1/4 cup basil leaves, chopped
- 2 teaspoons Parmesan cheese*
Place the eggplant, zucchini, bell pepper and tomatoes together in a bowl. Drizzle with the olive oil, season with salt and pepper to taste and toss to ensure all ingredients are evenly combined.
Put the vegetables in a frying pan over medium-high heat. Sauté the vegetables for 5-8 minutes, or until the vegetables are soft. If the eggplant rounds begin sticking to the pan, add drops of water as needed to prevent burning.
Sprinkle the olive oil over the bread and toast in a toaster until golden brown. Remove the bread from the toaster and drizzle lightly with the balsamic vinegar.
Place 2 slices of the bread on separate plates and place half the baby spinach on each. Divide half the sauteed veggies between both sandwiches. Sprinkle each sandwich with half the basil and Parmesan, if using. Close each sandwich with the top slice of toasted balsamic bread, cut in half and enjoy!
Zucchini Eggplant Sandwich
Servings per Recipe: 2Amount per Serving
Calories from Fat: 152
Total Fat: 16.9g
Saturated Fat: 2.7g
Dietary Fiber: 15.9g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.