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- 1 small eggplant, cut crosswise into 1/2-inch slices
- 1 medium zucchini, cut lengthwise into 1/4-inch slices
- 1 medium yellow summer squash, cut lengthwise into 1/4-inch slices
- 1 medium red sweet pepper, seeded and cut into 1/4-inch strips
- 1 small onion, cut into 1/2-inch slices
- 1/3 cup olive oil
- 4 poppy seed kaiser rolls, split
- 1/4 cup Cumin Mayo or Easy Cumin Mayo (see below)
1. Brush the vegetables with some of the olive oil. Place onion slices on a long metal skewer. Grill onion on the rack of an uncovered grill directly over medium coals for 5 minutes. Add remaining vegetables and grill for 12 to 15 minutes more or until vegetables are tender, turning once.* (If some vegetables cook more quickly than others, remove and keep warm.) Brush split sides of rolls with remaining olive oil. Grill rolls, split sides down, about 1 minute or until toasted.
2. To serve, layer the vegetables atop the bottom halves of rolls. Spread roll tops with 1 tablespoon Cumin Mayo. Add roll tops. Makes 4 servings.
- To broil, place half of the vegetables on the rack of a broiler pan. Broil 3 to 4 inches from heat for 12 to 15 minutes or until vegetables are tender, turning once. Remove vegetables; keep warm. Repeat with remaining vegetables. To toast rolls under broiler, place, cut side up, on broiler pan; broil 3 to 4 inches from the heat for 1 to 2 minutes.
Yield: 1 cup
- 1/4 cup refrigerated or frozen egg product, thawed
- 2 tablespoons lime juice
- 1 clove garlic, cut up
- 1 teaspoon cumin seed, crushed
- 1/4 teaspoon salt
- 3/4 cup salad oil
1. In a blender container or food processor bowl, combine refrigerated or frozen egg product, lime juice, garlic, cumin seed, and salt. Cover and blend or process a few seconds until combined. With the blender or processor running, gradually add salad oil in a thin, steady stream. When necessary, stop machine and scrape down sides of the container. Store in the refrigerator for up to 2 weeks. Makes about 1 cup (16, 1-tablespoon servings.)
- Servings Per Recipe 4,
- cal. (kcal) 405,
- Fat, total (g) 25,
- sat. fat (g) 3,
- carb. (g) 40,
- fiber (g) 3,
- pro. (g) 8,
- vit. A (RE) 165,
- vit. C (mg) 35,
- sodium (mg) 347,
- calcium (mg) 61,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
Yield: 1 cup
- 1 cup light mayonnaise dressing
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 1 teaspoon cumin seed, crushed
1. In a small mixing bowl combine light mayonnaise dressing, lime juice, garlic, and cumin seed. Store, covered, in refrigerator up to 2 weeks. Makes about 1 cup (16, 1-tablespoon servings.)
- Servings Per Recipe 4,
- cal. (kcal) 405,
- Fat, total (g) 25,
- sat. fat (g) 3,
- carb. (g) 40,
- fiber (g) 3,
- pro. (g) 8,
- vit. A (RE) 165,
- vit. C (mg) 35,
- sodium (mg) 347,
- calcium (mg) 61,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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