Grilled Vegetable Sandwich

Grilled Vegetable Sandwich
Staff Writer
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Grilled Vegetable Sandwich

While kids are usually adverse to vegetables, they're more likely to enjoy them when they've been given a little bit of a flavor treatment from a barbecue. Chef David Seigal of Chelsea's Table likes to grill his and serve them on a sandwich with a homemade goat cheese spread, and the kids really enjoy it. 

4
Servings
117
Calories Per Serving
Deliver Ingredients

Ingredients

  • green zucchinis, cut lengthwise into 1/2-inch slices
  • yellow squash, cut lengthwise into 1/2-inch slices
  • roasted red peppers
  • 1/2  Cup  goat cheese, softened
  • 1  Teaspoon  chopped parsley
  • 1  Teaspoon  chopped thyme
  • 1  Teaspoon  chopped rosemary
  • slices bread, preferably flatbread or ciabatta

Directions

Preheat an indoor or outdoor grill to medium high. Grill the zucchini, squash, and red peppers until well charred and just tender. Set aside.

Mix together the goat cheese and herbs until well combined. Spread an even amount of the herb-goat cheese mixture on both slices of the bread. Top with an even mix of the grilled vegetables and serve. 

Nutritional Facts

Total Fat
9g
13%
Sugar
1g
1%
Saturated Fat
6g
25%
Cholesterol
28mg
9%
Carbohydrate, by difference
1g
1%
Protein
8g
17%
Vitamin A, RAE
122µg
17%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
224mg
22%
Choline, total
4mg
1%
Folate, total
1µg
0%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Niacin
1mg
7%
Phosphorus, P
187mg
27%
Selenium, Se
2µg
4%
Sodium, Na
140mg
9%
Water
9g
0%

Grilled Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Grilled Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.