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Grilled Mediterranean Sandwiches

Healthycooking's picture
Ingredients
  Eggplant 1 Pound, cut lengthwise
  Yellow squash 1 Pound, cut lengthwise into 1/4 inch slices
  Red onion 1 , sliced
  Sweet red peppers 2
  Chopped sun dried tomatoes 2 Tablespoon
  Nonfat cream cheese 2 Ounce (At Room Temperature)
  Goat cheese 2 Ounce
  Non fat sour cream 2 Tablespoon
  Thyme 2 Teaspoon, chopped
  Pistachios 1 Tablespoon, chopped
Directions

Coat a grill rack with no-stick spray.
Preheat a grill.
Position the rack 4" from the heat and let it get hot.
Add the eggplant, squash, onions, and peppers in a single layer.
Cook the eggplant, squash, and onions for 2 to 3 minutes per side, or until lightly browned and softened; remove from the grill and set aside.
Continue cooking the peppers until charred all over.
Transfer the peppers to a paper bag and let stand for 5 minutes.
Remove the tops, charred skin, ribs, and seeds from the peppers; discard.
Slice the peppers into thin strips.
Place the tomatoes in a small bowl and cover with boiling water.
Let soak for 10 minutes, or until softened.
Drain.
In another small bowl, stir together the cream cheese, goat cheese, sour cream, thyme, pistachios (if using), and tomatoes until well-mixed.
Remove the soft insides from the crust of each half of the bread.
Spread the tomato mixture over both halves of the bread.
Layer the grilled vegetables on the bottom half, then cover with the top half of the bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Boiled
Dish: 
Sandwich
Ingredient: 
Eggplant
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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