Grilled-Vegetable Sandwich with Romesco Sauce

Country or peasant breads have a dense texture that's perfect for grilled-vegetable sandwiches. But French or Italian bread can make a fine substitute.

Yield: 2 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 19%
  • Fat: 5.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.1g
  • Protein: 8.4g
  • Carbohydrate: 46.5g
  • Fiber: 6.3g
  • Cholesterol: 0.0mg
  • Iron: 3.3mg
  • Sodium: 729mg
  • Calcium: 75mg


  • 1 (3/4-pound) eggplant
  • 1 small zucchini
  • 2 (1/4-inch-thick) slices onion
  • 1 red bell pepper, halved and seeded
  • 1 yellow bell pepper, halved and seeded
  • Olive oil-flavored cooking spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons Romesco Sauce, divided
  • 4 (1-inch-thick) slices diagonally cut country or peasant bread, toasted (about 4 ounces)


  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.
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