Grilled Eggplant, Zucchini, and Red Onion Sandwiches

Cooking Light
4 servings (serving size: 1 sandwich)


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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


Place mayonnaise and bell pepper in a blender or food processor, and process until smooth.

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.

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.

Created date

June 2004

Nutritional Information

Calories 271
Caloriesfromfat 26 %
Fat 7.8 g
Satfat 1.3 g
Monofat 3.9 g
Polyfat 2 g
Protein 6.9 g
Carbohydrate 44.7 g
Fiber 4 g
Cholesterol 1 mg
Iron 2.5 mg
Sodium 815 mg
Calcium 92 mg