Grilled Eggplant and Sweet Pepper Sandwiches
medium green, red, and/or yellow sweet peppers
medium eggplant (about 12 ounces), cut into 12 slices
tablespoon olive oil
1/2-inch-thick slices French bread
ounces soft goat cheese (chevre)
cup Dijon-style mustard
- Quarter the sweet peppers lengthwise; remove and discard the stems, seeds, and membranes.
- Brush eggplant slices with oil. Grill eggplant slices and sweet pepper quarters on the rack of an uncovered grill directly over medium-hot coals for 4 minutes. Turn and grill 3 to 5 minutes more or until eggplant is tender and sweet peppers are slightly charred. Remove vegetables from grill; set aside.
- Spread 1 side of each French bread slice with goat cheese and mustard. Layer 3 eggplant slices and 2 sweet pepper quarters on 4 of the bread slices. Top with remaining bread slices. Serve warm. Makes 4 servings.
Nutrition Facts(Grilled Eggplant and Sweet Pepper Sandwiches)
- Per serving:
- 240 kcal cal.,
- 13 g fat
- (5 g sat. fat,
- 25 mg chol.,
- 698 mg sodium,
- 21 g carb.,
- 2 g fiber,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet