Stack your grilled veggies high in this well balanced sandwich. Hearty flavors will leave you fueled throughout the day.
Servings: 8 Print Recipe
Ingredients
- 6 zucchini, cut in 1/4 inch lengthwise slices
- 2 baby eggplant, cut in 1/4 inch lengthwise slices
- 4 red bell peppers, cut into large planks
- Olive oil spray
- Salt & black pepper, to taste
- 2 loaves French bread, cut in half lengthwise and most of doughy insides scooped out
- 1 cup fresh basil
- 8 ounce package fresh mozzarella log
- Dressing:
- 1/3 cup white balsamic vinegar
- 2 cloves garlic, minced
- 1.5 Tablespoons Dijon mustard
- 1/4 cup fresh basil
- Salt & black pepper, to taste
- 4 Tablespoons olive oil
Directions
- Preheat grill (or oven 450 degrees F).
- Spray both sides of zucchini, eggplant and pepper slices with olive oil and sprinkle with salt & pepper.
- Place on grill for about 6 minutes per side, until vegetables are tender and golden.
- Blend all dressing ingredients in food processor except oil. Stream oil in slowly until mixture is smooth/creamy.
- Make sandwich by lining both sides of bread with fresh basil leaves and then add red pepper slices, zucchini, eggplant and cheese. Close sandwich tightly.
- Serve with dressing. Leftovers last 2-3 days in fridge.
Nutritional Facts for Grilled Veggie & Fresh Mozzarella Sandwich with Basil Vinaigrette
1/4 loaf
8
Daily Value %*
22%
21%
25%
5%
23%
21%
36%
42%
%
30%
25%
%
* Daily Value % based on a 2000 calorie diet.
Anne Bonilla says
What could I substitute for the eggplant ?
DJ Blatner, RDN says
You can leave the eggplant out & it will still taste great! Or you can use grilled portobello mushrooms. Enjoy! xx