Healthy Summer Grilling Guide

Grilled Vegetables and Hummus on Whole-Grain Baguette

Serves: 4

Prep Time: 10 minutes

Cook Time: 6 minutes

Nutrition Score per serving:

(1 sandwich): 200 calories, 14% fat (3 g; < 1 g saturated), 68% carbs (34 g), 18% protein (9 g), 10 g fiber, 190 mg calcium, 3 mg iron, 188 mg sodium

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Ingredients

Olive-oil cooking spray
2 small eggplants (about 1/2 pound total), cut lengthwise into 1/4-inch-thick slices
1 medium zucchini (about 1/2 pound), cut lengthwise into 1/4-inch-thick slices
1 beefsteak tomato, sliced into 1/4-inch-thick slices
Salt and ground black pepper
1/2 cup prepared hummus
2 roasted red peppers, from water-packed jar, thinly sliced
1 cup fresh basil leaves
1 8-ounce whole-grain baguette, halved horizontally

Directions

Preheat outdoor grill, stovetop grill pan or broiler.

Spray both sides of eggplant, zucchini and tomato slices with olive-oil spray and season with salt and black pepper to taste. Grill or broil eggplant, zucchini and tomato slices 3 minutes per side, until golden brown and tender.

Spread hummus on one half of baguette. Top hummus with grilled vegetables and then roasted red pepper slices and basil leaves. Top with second half of bread to make a sandwich. Slice baguette into 4 equal sandwiches and serve.