Mediterranean Vegetable Sandwiches

Mediterranean Vegetable Sandwich

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


  1. Place eggplant in non-aluminum colander; lightly sprinkle eggplant with salt. Let stand 30 minutes to drain. Rinse eggplant; pat dry with paper towels.
  2. 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.
  3. 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.

Nutritional Information

Serving Size: 1 sandwich
Calories 178
Calories from Fat 10 %
Total Fat 2 g
Saturated Fat <1 g
Carbohydrate 36 g
Fiber 1 g
Protein 5 g
Sodium 775 mg

Dietary Exchange

Starch 1-1/2
Vegetable 3

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