By Aaron Wurm
Preheat your grill pan or outdoor grill to medium-high heat.
Slice the eggplant, zucchini, and red pepper into thin slices suitable for grilling.
In a medium bowl, toss the sliced eggplant, zucchini, and red pepper with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well coated.
Place the vegetables on the hot grill and cook for 4-5 minutes on each side, or until they have grill marks and are tender. Remove from grill and set aside.
Spread 1/4 cup of hummus evenly on one slice of bread.
Layer the grilled vegetables on top of the hummus.
Add 1/2 cup of fresh arugula on top of the vegetables.
Top with the second slice of bread.
Optional: Drizzle 2 teaspoons of balsamic glaze over the arugula before placing the top slice of bread if desired.
Place the assembled sandwich back on the grill or in a panini press. Grill for 3-4 minutes on each side, or until the bread is golden brown and crispy.
Remove from grill, slice in half, and serve warm.
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This Vegetarian Sandwich Lunch Dinner recipe is ready in 30 minutes and features ciabatta or sourdough bread, eggplant, zucchini and other delicious ingredients. Contains 420 calories total.
Preheat your grill pan or outdoor grill to medium-high heat.
Slice the eggplant, zucchini, and red pepper into thin slices suitable for grilling.
In a medium bowl, toss the sliced eggplant, zucchini, and red pepper with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well coated.
Place the vegetables on the hot grill and cook for 4-5 minutes on each side, or until they have grill marks and are tender. Remove from grill and set aside.
Spread 1/4 cup of hummus evenly on one slice of bread.
Layer the grilled vegetables on top of the hummus.
Add 1/2 cup of fresh arugula on top of the vegetables.
Top with the second slice of bread.
Optional: Drizzle 2 teaspoons of balsamic glaze over the arugula before placing the top slice of bread if desired.
Place the assembled sandwich back on the grill or in a panini press. Grill for 3-4 minutes on each side, or until the bread is golden brown and crispy.
Remove from grill, slice in half, and serve warm.
Calories per Serving: 420
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