The stack of grilled eggplant, red onion, and zucchini are quite a mouthful but still tasty to eat.

David Bonom
Recipe by Cooking Light June 2011

Gallery

John Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
33 mins
total:
33 mins
Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high.

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  • Brush 1 tablespoon olive oil evenly over both sides of eggplant, onion, and zucchini. Sprinkle with rosemary, pepper, and salt.

  • Combine 1 tablespoon oil and vinegar in a bowl. Brush vinegar mixture over cut sides of bread.

  • Place onion on grill rack coated with cooking spray, and grill for 6 minutes on each side or until tender. Remove from grill, and separate into rings. Grill eggplant and zucchini 4 minutes on each side or until tender. Cut zucchini pieces in half crosswise.

  • Place bread, cut sides down, on grill rack; grill 2 minutes. Remove from grill. Place 1 piece of cheese on bottom halves bread portions; top each serving with 1 eggplant slice, 1 tomato slice, 1 basil leaf, 2 pieces zucchini, one-fourth of onion rings, 1 eggplant slice, 1 tomato slice, 1 basil leaf, 1 piece of cheese, and top half of bread. Place sandwiches on grill rack; grill 2 minutes, covered, or until cheese melts.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

386 calories; fat 16.2g; saturated fat 5.9g; mono fat 7.1g; poly fat 1.1g; protein 15.8g; carbohydrates 45.5g; fiber 6.4g; cholesterol 20mg; iron 3.2mg; sodium 670mg; calcium 249mg.