Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Preparation time: 10 minutesCooking time: 12 minutes

Recipe by Cooking Light September 2000

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Yield:
4 servings
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Ingredients

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Directions

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  • Preheat broiler.

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  • Remove stems from mushrooms; discard stems. Remove brown gills from the undersides of mushrooms using a sharp knife; discard gills. Place mushrooms and eggplant on a broiler pan; brush vegetables with 1 tablespoon vinaigrette. Broil 6 minutes. Turn vegetables over; brush with 1 tablespoon vinaigrette. Broil for an additional 5 minutes or until tender. Combine bell peppers and basil. Spoon 1 tablespoon pepper mixture over each eggplant slice. Top each mushroom with 1 cheese slice. Broil for 1 minute or until cheese melts. Brush 2 tablespoons vinaigrette evenly over the cut sides of rolls. Arrange the spinach evenly on bottom halves of rolls. Top each roll half with 1 mushroom and 1 eggplant slice; cover with roll tops.

Nutrition Facts

276 calories; calories from fat 30%; fat 9.3g; saturated fat 3.5g; mono fat 2.5g; poly fat 2.5g; protein 12g; carbohydrates 39.6g; fiber 3.9g; cholesterol 15mg; iron 2.9mg; sodium 564mg; calcium 205mg.
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