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🍽️ Grilled Vegetable Sandwich

413 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• 2 zucchinis
• 2 red bell peppers
• 1 Lollo Rosso
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• 2 ciabattas
• 3 tbsp basil

Instructions

1. 1. Wash the eggplants and zucchini under running water.
2. 2. Slice the eggplants and zucchini into thick rounds.
3. 3. Wash the bell peppers as well.
4. 4. Halve the bell peppers and remove the seeds and white inner membranes.
5. 5. Cut the bell peppers into thin strips.
6. 6. Tear the lettuce leaves into bite-sized pieces.
7. 7. Heat two tablespoons of oil in a grill pan.
8. 8. Grill the vegetables in batches in the pan.
9. 9. Turn the vegetables regularly.
10. 10. Grill the vegetables for three to five minutes.
11. 11. Remove the grilled vegetables from the pan.
12. 12. Place the vegetables on a kitchen towel to absorb excess oil.
13. 13. Season the vegetables with salt and pepper.
14. 14. Preheat the oven.
15. 15. Toast the ciabatta in the preheated oven for three to four minutes.
16. 16. Remove the ciabatta from the oven.
17. 17. Let the bread cool down briefly.
18. 18. Slice the ciabatta in half.
19. 19. Open the bread halves.
20. 20. Top one bread half with the lettuce.
21. 21. Place the grilled vegetables on top of the lettuce.
22. 22. Sprinkle fresh basil leaves over the vegetables.
23. 23. Drizzle the sandwich with a little olive oil.
24. 24. Fold the second bread half over the filling.
25. 25. Wrap the finished sandwich in a napkin.
26. 26. Serve the sandwich immediately.

Nutrition per serving

• kcal: 413
• Protein: 14 g · Fett/Fat: 12 g · Carbs: 60 g