Sizzling Vegetable Sandwiches

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* Exported from MasterCook *

 

Sizzling Vegetable Sandwiches

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 144

Serving Size : 4 Preparation Time :0:00

Categories : Sandwiches Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small eggplant

cut lengthwise into 1/2-inch-thick slices

1 medium zucchini

cut lengthwise into 1/4-inch-thick slices

1 medium yellow summer squash

cut lengthwise into 1/2-inch-thick slices

1 medium red sweet pepper

cut into 1/2-inch-wide strips

1 small onion

cut into 1/2-inch-thick slices

3 tablespoons olive oil

Lemon-pepper seasoning

4 individual French rolls with sesame seeds --

halved lengthwise

OR kaiser rolls -- split

1/3 cup plain fat-free yogurt

1/4 teaspoon ground cumin

 

Serve these colorful sandwiches no matter what the season. In warm

weather, roast the veggies on the grill; in cold weather, rely on the broiler.

 

Brush vegetables with olive oil. Sprinkle lightly with lemon-pepper

seasoning. Grill onion slices on the rack of an uncovered grill directly

over medium coals for 5 minutes. Add remaining vegetables and grill for 12

to 15 minutes more or until vegetables are tender, turning once. (If some

vegetables cook more quickly than others; remove and keep warm.) Grill

rolls, cut sides down, about 1 minute or until lightly browned. (Or, to

broil, spray the unheated rack of broiler pan with nonstick coating. Place

the vegetables on the pan. Broil 3 to 4 inches from beat for 12 to 15

minutes or until vegetables are tender, turning once. Remove vegetables;

keep warm. Toast cut sides of rolls under broiler about 30 seconds or

until lightly browned.)

 

In a small mixing bowl stir together yogurt and cumin. Layer the

vegetables on bottom halves of rolls. Spoon yogurt mixture over top layer

of vegetables. Cover with roll tops. Makes 4 main-dish servings.

 

Preparation time: 15 minutes. Grilling time: 17 minutes.

 

Per serving: 307 Calories; 13 G Total fat; 2 G Saturated fat; 0 MG

Cholesterol; 397 MG Sodium; 41 G Carbohydrate; 3 G Fiber; 8 G

Protein. Exchanges: 2 starch, 2 vegetable, 2 fat.

 

 

 

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