Prep time:
Recipe From: www.sobeys.com
1h 30min
| Serves:
8
Recipe From: www.sobeys.com
Ingredients
- Red pepper: 4, halved and seeded
- Zucchini: 2, sliced lengthwise
- Eggplant: 1, small, sliced lengthwise
- Olive oil: 1/3 cup, divided
- Salt: 1 tsp
- Pepper: ½ tsp
- Red wine vinegar: 1/4 cup
- Crusty Italian bread: 1 loaf
- Sundried tomato & basil goat cheese crumbles: 1 cup
- Baby spinach: 2 cups
Utensils
- Barbecue
- Mixing bowl
- Whisk
- Knife
- Plastic wrap
Directions
- Preheat barbecue to medium-high. In a bowl, toss together peppers, zucchini, eggplant, 2 tbsp (30 mL) olive oil and the salt and pepper until well coated. Grill vegetables until just softened, about 5 min. per side. Transfer to a plate to cool.
- In a small bowl, whisk together remaining olive oil and the red wine vinegar to make dressing. Set aside. Halve bread lengthwise. Layer grilled veggies on bottom half of loaf and drizzle with half the dressing. Sprinkle with goat cheese and spread spinach overtop. Drizzle with remaining dressing. Replace top half of loaf. Wrap sandwich tightly in plastic wrap. Refrigerate at least one hour before slicing to serve.
Nutrition Facts
Calories: 320 |
Protein: 10 g |
Fat: 14 g |
Carbohydrate: 38 g |
Fibre: 5 g |
Sodium: 700 mg |
Saturated Fat: 4 g
Cholesterol: 15 g
Tip: Slice this sandwich just before serving for easy transport and to give the flavours more time to meld together.
Total cook time: 1 h 30 min
Food Guide Counter
Recipe generously provided by Sobeys. For more recipes and healthy meal ideas, visit
http://sobeys.ca.
