Grilled-Vegetable Sandwich With Romesco Sauce – a delicious recipe with eggplant, zucchini, onion, red bell pepper, yellow bell pepper, Olive oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Prepare grill or broiler.
2
Cut eggplant lengthwise into 4 (1/2-inch-thick) slices. Cut zucchini lengthwise into 4 (1/4-inch-thick) slices. Reserve remaining eggplant and zucchini for another use. Coat both sides of eggplant, zucchini, onion, and bell peppers with cooking spray.
3
Place vegetables on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until tender. Remove from grill or broiler; sprinkle with salt and black pepper. Spread 1 1/2 teaspoons Romesco Sauce over each of 2 bread slices; layer each slice with 2 eggplant slices, 2 zucchini slices, 1 onion slice, half of red bell pepper, and half of yellow bell pepper. Spread 1 1/2 teaspoons sauce over remaining bread slices; place on top of sandwiches. Cut each sandwich in half; secure with wooden picks.
125
kcal
Calories
23
g
Carbs
6
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (3/4-pound) eggplant, 1 small zucchini, 2 (1/4-inch-thick) slices onion, 1 red bell pepper, halved and seeded, and more.
Yes, Grilled-Vegetable Sandwich With Romesco Sauce 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
