Roasted Vegetable Sandwich recipe - ingredients, nutrition and when to eat it
This sandwich is filled with golden-roasted eggplant, bell pepper, and zucchini, layered with cheese between slices of bread.
This sandwich is filled with golden-roasted eggplant, bell pepper, and zucchini, layered with cheese between slices of bread. The vegetables’ natural sweetness pairs well with the rich, savory cheese. It’s a great choice for lunch or a light dinner.
Western · 20 minutes to cook
Nutrition (per 244.8g serving): 321.8 kcal · protein 14.7g · carbohydrate 38.7g · fat 12.6g · sodium 477.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Grill the vegetables in a single layer to keep them from getting watery.
Tips: Brush a very thin layer of olive oil on the outside of the bread for a crispier toast.
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Ingredients (1 serving)
- White bread — 2 sheet
- Eggplant — 0.5 pc
- Red bell pepper — 0.3 pc
- Korean zucchini — 0.3 pc
- Mozzarella — 30 g
- Olive oil — 1 tsp
- Salt — 0.2 g
- Ground black pepper — 0.1 g