Stethoscope
Enloe Logo Forward to a FriendShare to FacebookShare to Twitter
 

Summer 2016
In This Issue: Boning up on osteoporosis | Stroke: When every second counts
Compost for a healthy garden | Grilled vegetable sandwich

 

 

Grilled vegetable sandwich

Feel free to customize your sandwich to include favorite veggies, cheeses, spreads and breads.

Yield: 4 sandwiches

Serving size: 1 sandwich






Ingredients

  • 1 tablespoon olive oil
  • 8 (½-inch thick) slices eggplant
  • 2 (½-inch thick) slices red onion
  • 1 red bell pepper, seeded and cut into 4 pieces
  • 1 large zucchini, cut lengthwise into 4 pieces
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons balsamic vinegar
  • 4 ciabatta bread rolls, cut in half horizontally (toasted or grilled if desired)
  • Cooking spray
  • 4 slices provolone cheese, halved, or 5 ounces fresh mozzarella cheese, sliced
  • 8 large fresh basil leaves

Directions

  1. Heat grill to medium-high. Combine first 8 ingredients in a large bowl, tossing to coat.
  2. Remove vegetables from bowl, reserving vinegar mixture.
  3. Place the onion and bell pepper on a grill rack coated with cooking spray; grill 7 minutes on each side or until tender. Grill zucchini and eggplant 4 minutes on each side or until tender.
  4. Brush bottom halves of ciabatta rolls with the remaining vinegar mixture. Top evenly with eggplant, onion, red pepper, zucchini, cheese and basil. Cover with tops of ciabatta rolls.

Nutritional information per serving: Calories 300; fat 13 g; saturated fat 6 g; carbohydrates 34 g; protein 13 g; cholesterol 20 mg; sodium 630 mg; fiber 6 g.

 
ENLOE.ORG
CAREERS
GIVING
VOLUNTEERING
ENLOE BOARD OF TRUSTEES
ENLOE FOUNDATION BOARD OF DIRECTORS
 Enloe Medical Center
     1531 Esplanade Chico, CA 95926
 (530) 332-7300 or 1-800-822-8102
     Find a Doctor: enloe.org/doctor
     Connect with us on facebook twitter youtube