Mediterranean Vegetable Sandwich
Makes 2 servings
|1||small eggplant, peeled, halved and cut into 1/4-inch-thick slices|
|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|
- 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.
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.
|Serving Size:||1 sandwich|
|Calories from Fat||10 %|
|Total Fat||2 g|
|Saturated Fat||<1 g|
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