Grilled Veggie Sandwiches With Cilantro Pesto

Name: Grilled Veggie Sandwiches With Cilantro Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup packed fresh cilantro sprigs; 1/4 cup packed fresh parsley sprigs; 2 tablespoons grated Parmesan cheese; 2 garlic cloves, peeled; 2 tablespoons water; 1 tablespoon pine nuts; 1 tablespoon olive oil; 2 large sweet red peppers; 4 slices eggplant (1/2 inch thick); Cooking spray; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup shredded part-skim mozzarella cheese; 4 kaiser rolls, split

Servings: persons

2/3 cup packed fresh cilantro sprigs
1/4 cup packed fresh parsley sprigs
2 tablespoons grated Parmesan cheese
2 garlic cloves, peeled
2 tablespoons water
1 tablespoon pine nuts
1 tablespoon olive oil
2 large sweet red peppers
4 slices eggplant (1/2 inch thick)
Cooking spray
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese
4 kaiser rolls, split

1
For pesto, place cilantro, parsley, Parmesan cheese and garlic in a small food processor; pulse until chopped. Add water and pine nuts; process until blended. While processing, slowly add oil.
2
Grill peppers, covered, over medium heat until skins are blistered and blackened, turning occasionally, 10-15 minutes. Immediately place peppers in a large bowl; let stand, covered, 20 minutes. Peel off and discard charred skin. Cut peppers in half; remove stems and seeds.
3
Lightly spritz both sides of eggplant slices with cooking spray; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 3-5 minutes on each side. Top with peppers; sprinkle with mozzarella cheese. Grill, covered, until cheese is melted, 2-3 minutes; remove from grill.
4
Spread roll bottoms with pesto. Top with eggplant stacks and roll tops.

242

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2/3 cup packed fresh cilantro sprigs, 1/4 cup packed fresh parsley sprigs, 2 tablespoons grated Parmesan cheese, 2 garlic cloves, peeled, and more.

Yes, Grilled Veggie Sandwiches With Cilantro Pesto 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!