The Ultimate Grilled Veggie Sandwiches
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mediterranean grilled vegetable sandwich featuring eggplant, squash, and peppers with pesto mayo on quality bread. Hearty and flavorful, it easily becomes vegan by omitting cheese.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2, 14 ounces (420 grams) Red Bell Peppers (medium* (see note))
- 1, 10 ounce (275 grams) Zucchini (medium-large)
- 1, 12 ounce (340 grams) Globe Eggplant (slender or two smallish eggplants)
- 1/3 cup (70 grams) Olive Oil
- 3/4 cup (172 grams) Mayonnaise
- 3/4 cup (150 grams) Pesto (I like lemon basil)
- 1 Loaf of Focaccia or Ciabatta Rolls (enough for 4 sandwiches (about 4 inches ea))
- 1/2 cup (85 grams) Feta Cheese (crumbled, I like sheep's milk feta)
- 1/2 Red Onion (sliced thin)
- Salt, Pepper, Red Pepper Flakes
- Balsamic Vinegar (just a drizzle of the thick variety (or aged) )
- 4 Hand Fulls of Arugula (or chopped spinach)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 15m
- Sodium
- 2061mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1114mg
- Calcium
- 344mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 2061MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.