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Vegetarian Muffalettas

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Directions

Instructions Checklist
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  • Toss eggplant, bell pepper, zucchini, oil, salt and pepper in a large bowl. Grill the vegetables, turning occasionally, until charred and tender, 6 to 10 minutes total. Grill rolls until toasted, 2 to 3 minutes. Put a piece of cheese on the bottom halves of the rolls as they come off the grill, to melt the cheese a little.

  • Reserve 4 roll-size eggplant slices, 2 zucchini slices and 2 bell pepper pieces. Finely chop the remaining vegetables and combine in a bowl with olives, banana peppers and vinegar; divide among the cheesy rolls. Place a reserved eggplant slice on top of each. Cut the reserved zucchini slices in half crosswise and thinly slice the bell pepper; place on the eggplant. Cover with the roll tops.

Nutrition Facts

Per Serving:

380 calories; protein 14.6g; carbohydrates 39.5g; dietary fiber 4.8g; sugars 6.2g; fat 18.3g; saturated fat 6.4g; cholesterol 19.6mg; vitamin a iu 1668.3IU; vitamin c 60.6mg; folate 133.9mcg; calcium 289.4mg; iron 2.7mg; magnesium 47.6mg; potassium 468.5mg; sodium 924.1mg; thiamin 0.3mg; added sugar 1g.

Exchanges:

2 starch, 2 vegetable, 1 high-fat meat, 1 1/2 fat

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