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Grilled Eggplant & Zucchini Sandwich
A plant-based take on a classic sandwich
NUTRITIONAL FACTS
Servings1
- Value
Amount per Serving | Value |
---|---|
Energy (kcal) | 610.0 |
Protein (g) | 9.0 g |
Carbohydrates (g) | 50.0 g |
Sugar (g) | 13.0 g |
Fat (g) | 43.0 g |
Fibre | 7.0 g |
Calcium | 100.0 mg |
Sodium(mg) | 600.0 mg |
Saturated Fat (g) | 6.0 g |
Trans Fat (g) | 0.0 g |
Cholesterol (mg) | 0.0 mg |
Iron | 5.0 mg |
Potassium | 600.0 mg |
Vitamin B12 |
-
1 People
Servings
-
5 Mins
Prep Time
-
5 Mins
Cooking Time
-
10 Mins
Ready In
Ingredients
- 1 Tbsp. (15 mL) olive oil
- 4 slices eggplant
- 4 slices zucchini
- 2 slices Sourdough bread
- 2 Tbsp. (30 mL) Hellmann's® Vegan
- 2 slices tomato or a few halved cherry tomatoes
- 1/2 cup (125 mL) baby arugula
MADE WITH
Directions
-
Brush grill pan with olive oil and heat over medium-high heat. Add eggplant and zucchini, sprinkling with dried herbs or smoked paprika if desired, and grill until tender. Remove.
-
Wipe grill pan if needed. Brush both sides of bread with Hellmann's® Vegan and grill until lightly toasted.
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Build sandwich with grilled vegetables, tomatoes and arugula. Serve with additional Hellmann's® Vegan.
Chef's Tip
Tip: If weather permits, this sandwich can also be made on an outdoor grill.
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