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.

Recipe by Cooking Light September 1999


Recipe Summary

2 servings (serving size: 1 sandwich)


Ingredient Checklist


Instructions Checklist
  • Prepare grill or broiler.

  • 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.

  • 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.

Nutrition Facts

261 calories; calories from fat 19%; fat 5.4g; saturated fat 0.8g; mono fat 2.5g; poly fat 1.1g; protein 8.4g; carbohydrates 46.5g; fiber 6.3g; iron 3.3mg; sodium 729mg; calcium 75mg.