Grilled Vegetables and Hummus on Whole-Grain Baguette
Serves: 4
Prep Time: 10 min.
Cook Time: 6 min.
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.
Prep Time: 10 min.
Cook Time: 6 min.
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.
Ingredients
Olive-oil cooking spray2 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.
