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Mediterranean Vegetable Sandwiches
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Mediterranean Vegetable Sandwich
YIELD Makes 2 servings
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INGREDIENTS
| 1 | small eggplant, peeled, halved and cut into 1/4-inch-thick slices |
| Salt | |
| 1 | small zucchini, halved and cut lengthwise into 1/4-inch-thick slices |
| 1 | green or red bell pepper, sliced |
| 3 | tablespoons balsamic vinegar |
| 1/2 | teaspoon garlic powder |
| 2 | French bread rolls, halved |
PREPARATION:
- Place eggplant in non-aluminum colander; lightly sprinkle eggplant with salt. Let stand 30 minutes to drain. Rinse eggplant; pat dry with paper towels.
- Preheat broiler. Spray rack of broiler pan with nonstick cooking spray. Place vegetables on rack. Broil 4 inches from heat 8 to 10 minutes or until vegetables are browned, turning once.
- Combine vinegar, 1/2 teaspoon salt and garlic powder in medium bowl until well blended. Add vegetables; toss to coat. Divide vegetable mixture evenly between rolls. Serve immediately. Garnish as desired.
Health Note
Nearly 50 percent of adults with high blood pressure do not experience a reduction in blood pressure levels when the amount of sodium in their diets is reduced. Elevated levels are much more responsive to calcium-rich meals, leading many researchers to believe that good-for-your-bones calcium plays a major role in the maintenance of near-normal blood pressure levels.
This recipe appears in:
Sandwiches
NUTRITIONAL INFORMATION:
| Serving Size: | 1 sandwich |
| Sodium | 775 mg |
| Protein | 5 g |
| Fiber | 1 g |
| Carbohydrate | 36 g |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 10 % |
| Calories | 178 |
DIETARY EXCHANGE:
| Starch | 1-1/2 |
| Vegetable | 3 |
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