Grilled Eggplant Sandwiches – a delicious recipe with eggplants, sweet red peppers, zucchini, Vegetable cooking spray, Italian dressing, pepperoncini peppers. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut 2 (1/2-inch-thick) slices lengthwise from opposite sides of each eggplant; reserve for another use. Cut each eggplant lengthwise into 4 (3/4-inch-thick) slices; set aside.
2
Cut red peppers in half lengthwise; remove and discard seeds and membranes. Flatten pepper halves with palm of hand; set aside. Cut zucchini lengthwise into 1/4-inch-thick slices.
3
Coat grill rack with cooking spray; place on grill over medium-hot coals (350u00b0 to 400u00b0). Brush eggplant, red pepper, and zucchini with about one-third of dressing. Place red pepper and zucchini on rack; grill, covered, 6 minutes. Turn vegetables, and baste with half of remaining dressing. Add eggplant to grill rack; grill, covered, 10 minutes, turning once, and basting often with remaining dressing.
4
Arrange pepper halves and zucchini slices evenly over 4 eggplant slices; sprinkle with pepperoncini pepper. Place 1 slice of cheese over each serving. Top with remaining eggplant slices. Grill 2 additional minutes or until cheese melts. Serve immediately.
315
kcal
Calories
17
g
Fat
11
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 medium eggplants (about 2 pounds), 2 medium-size sweet red peppers, 2 small zucchini, Vegetable cooking spray, and more.
Yes, Grilled Eggplant Sandwiches falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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