Italian · Lunch
Grilled Vegetable and Cheese Sandwich (Low-Calorie)
An Italian-style open-faced sandwich on grilled sourdough with char-grilled zucchini, bell pepper, and eggplant layered with part-skim mozzarella and fresh basil. Olive oil and balsamic vinegar add depth while vegetables stay smoky and tender.
$3
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
376Calories
24.8gProtein
22.8gFat
26.5gCarbs
5.2gSugar
5.8gFiber
935mgSodium
40mgChol
11.3gSat Fat
725mgPotassium
556mgCalcium
1.9mgIron
0.6mcgVitamin B12
58mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Slice zucchini and eggplant into 1/4-inch rounds and cut bell pepper into wide strips. Toss vegetables with olive oil, salt, and pepper.
2
Grill
Heat grill pan over medium-high heat. Cook vegetables in single layer 3–4 minutes per side until char lines form and zucchini is translucent at edges.
3
Toast
Grill sourdough slice over medium heat 1–2 minutes per side until golden grill marks appear. Rub warm bread with garlic clove halves and drizzle with balsamic vinegar.
4
Plate
Layer grilled vegetables onto toasted sourdough. Scatter mozzarella over warm vegetables so it softens slightly. Scatter basil leaves on top and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 120g120g part-skim mozzarella
- 2 slice2 slice sourdough bread (about 1.5 oz/43g)
- 200g200g zucchini
- 160g160g eggplant
- 11 red bell pepper
- 2 tsp2 tsp olive oil
- 22 small clove garlic
- 4-6 fresh basil leaves
- 2 tsp2 tsp balsamic vinegar
- salt, to taste
- black pepper, to taste
