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Ingredients
2 tablespoons olive oil
2 medium-size zucchini, scrubbed, trimmed and sliced lengthwise in ⅛-inch-thick strips
2 baby eggplant, white or purple, washed, trimmed and halved lengthwise
2 large red onions, peeled and cut into ⅛- to ¼-inch thick slices
10 to 15 large fresh basil leaves
4 hoagy or submarine rolls, preferably semolina
Nutritional analysis per serving
46 grams carbs; 297 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 6 grams fiber; 323 milligrams sodium; 9 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare grill.
- Step 2
Brush vegetables lightly with one tablespoon or less of the olive oil on both sides.
- Step 3
Grill zucchini 10 to 12 minutes, depending on thickness, turning several times; grill eggplant 6 to 8 minutes, turning; grill onion 6 to 8 minutes, turning.
- Step 4
Arrange vegetables in layers on flat plate, sprinkling remaining olive oil over them, interspering the layers with basil leaves. Allow to sit at room temperature for a few hours for flavors to meld.
- Step 5
If possible, use without refrigerating, but if refrigeration is necessary, return to room temperature before making into sandwiches.
- Step 6
Slice rolls lengthwise, but not completely through. Pull out the excess bread in the middle and fill with vegetables.
Private Notes
Comments
mushrooms and red peppers are good additions