Grilled Vegetable Sandwich with Pesto & Garlic Yogurt Dressing

Grilled Vegetable Sandwich with Pesto & Garlic Yogurt Dressing might be just the main course you are searching for. One serving contains 637 calories, 22g of protein, and 15g of fat. This recipe serves 6 and costs $3.34 per serving. This recipe from Nutritious Eats has 89 fans. If you have olive oil, tomato, red bell peppers, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is super. If you like this recipe, take a look at these similar recipes: Grilled Steak, Vegetable, and Quinoa Salad with Yogurt-Tahini Dressing, Grilled Steak, Vegetable, and Quinoa Salad with Yogurt-Tahini Dressing, and Roasted Vegetable Tabbouleh with Grilled Flat Bread and Yogurt-Tahini Dressing.

Servings: 6

 

Ingredients:

- 3-4 cups Arugula/spinach mix

4-6 Baguettes

Freshly ground black pepper to taste

2 Tablespoons Dijon mustard

1 small eggplant, sliced lengthwise into ¼-inch slices

Fresh basil, - 3-4 leaves per sandwich

1 clove garlic, minced

3 teaspoons Italian seasoning (or a combination of dried basil, oregano, garlic powder)

1½ teaspoons lemon juice

1-2 Tablespoons olive oil

Prepared pesto (I love the Kirkland brand prepared pesto)

1 cup plain Greek yogurt

2 red bell peppers, cut in half lengthwise, stem and seeds removed

1 red onion, cut into ¼-inch slices

2 Tablespoons minced shallots

A couple shakes of Tabasco

1 large tomato, cut into slices

Yogurt sauce

2 small zucchini, sliced lengthwise into ¼-inch slices

Equipment:

bowl

whisk

broiler pan

ziploc bags

Cooking instruction summary:

Combine yogurt through pepper in a small bowl. Whisk together until combined.Place cut side down on broiler pan coated with cooking spray. Broil for 5-8 minutes or until skin blisters. Transfer peppers to a plastic bag, seal tightly. Let sit for 15 minutes and once cooled, the charred skin should be easy to remove by rubbing. Then cut peppers into thick stripes.Place sliced vegetables in a large bowl or on large tray, Drizzle with olive oil and coat veggies using your hands. Sprinkle with Italian seasoning and red pepper flakes (to taste). Broil 5 minutes per side. Will likely need to do this in two batches.Layer slices of tomato, arugula/spinach, a few basil leaves, roasted bell peppers, eggplant, zucchini, and onion slices. Top with some pesto. Spread a thick layer of the yogurt dressing on the top bun and place it on top of the sandwich. Cut in half and enjoy.

 

Step by step:


1. Combine yogurt through pepper in a small bowl.

2. Whisk together until combined.

3. Place cut side down on broiler pan coated with cooking spray. Broil for 5-8 minutes or until skin blisters.

4. Transfer peppers to a plastic bag, seal tightly.

5. Let sit for 15 minutes and once cooled, the charred skin should be easy to remove by rubbing. Then cut peppers into thick stripes.

6. Place sliced vegetables in a large bowl or on large tray,

7. Drizzle with olive oil and coat veggies using your hands. Sprinkle with Italian seasoning and red pepper flakes (to taste). Broil 5 minutes per side. Will likely need to do this in two batches.Layer slices of tomato, arugula/spinach, a few basil leaves, roasted bell peppers, eggplant, zucchini, and onion slices. Top with some pesto.

8. Spread a thick layer of the yogurt dressing on the top bun and place it on top of the sandwich.

9. Cut in half and enjoy.


Nutrition Information:

Quickview
636k Calories
22g Protein
14g Total Fat
103g Carbs
80% Health Score
Limit These
Calories
636k
32%

Fat
14g
23%

  Saturated Fat
2g
18%

Carbohydrates
103g
34%

  Sugar
13g
15%

Cholesterol
3mg
1%

Sodium
1247mg
54%

Get Enough Of These
Protein
22g
45%

Vitamin C
162mg
197%

Folate
421µg
105%

Vitamin A
4499IU
90%

Selenium
50µg
73%

Manganese
1mg
67%

Vitamin B1
0.95mg
63%

Vitamin B3
9mg
47%

Fiber
11g
45%

Vitamin B2
0.77mg
45%

Iron
6mg
37%

Vitamin K
34µg
33%

Vitamin B6
0.65mg
32%

Phosphorus
308mg
31%

Potassium
920mg
26%

Calcium
257mg
26%

Magnesium
96mg
24%

Copper
0.48mg
24%

Vitamin E
3mg
22%

Zinc
2mg
16%

Vitamin B5
1mg
15%

Vitamin B12
0.25µg
4%

covered percent of daily need
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