Grilled Eggplant, Zucchini, And Red Onion Sandwiche

Name: Grilled Eggplant, Zucchini, And Red Onion Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons low-fat mayonnaise; 1/4 cup chopped bottled roasted red bell peppers, drained; 1 tablespoon olive oil; 12 (1/2-inch-thick) slices zucchini (about 3/4 pound); 8 (1/4-inch-thick) slices peeled eggplant (about 1/2 pound); 1 large red onion, cut into 4 slices; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Cooking spray; 2 teaspoons balsamic vinegar; 8 (1-ounce) slices hearty white bread; 4 garlic cloves, peeled and halved

Servings: persons

6 tablespoons low-fat mayonnaise
1/4 cup chopped bottled roasted red bell peppers, drained
1 tablespoon olive oil
12 (1/2-inch-thick) slices zucchini (about 3/4 pound)
8 (1/4-inch-thick) slices peeled eggplant (about 1/2 pound)
1 large red onion, cut into 4 slices
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
2 teaspoons balsamic vinegar
8 (1-ounce) slices hearty white bread
4 garlic cloves, peeled and halved

1
Place mayonnaise and bell pepper in a blender or food processor, and process until smooth.
2
Brush oil over zucchini, eggplant, and onion; sprinkle with salt and black pepper. Heat a large grill pan coated with cooking spray over medium-high heat. Add zucchini, and cook for 3 minutes on each side or until tender. Place in a large bowl; keep warm. Add eggplant to pan, and cook for 3 minutes on each side or until done. Add to zucchini; keep warm. Add onion to pan; cook for 3 minutes on each side or until done. Add to eggplant mixture; drizzle with vinegar.
3
Lightly coat the bread with cooking spray. Place 2 bread slices in pan; cook 1 minute on each side or until toasted. Repeat procedure with remaining bread. Rub 1 garlic half on 1 side of each bread slice. Spread 1 tablespoon mayonnaise mixture over the garlic-rubbed sides of 4 bread slices; layer each with 3 slices zucchini, 2 slices eggplant, and 1 slice onion. Spread 1 tablespoon mayonnaise mixture over 1 side of each remaining bread slice; place on top of sandwiches.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 tablespoons low-fat mayonnaise, 1/4 cup chopped bottled roasted red bell peppers, drained, 1 tablespoon olive oil, 12 (1/2-inch-thick) slices zucchini (about 3/4 pound), and more.

Yes, Grilled Eggplant, Zucchini, And Red Onion 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.

That's it — enjoy your meal!

Grilled Eggplant, Zucchini, And Red Onion Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions