INGREDIENTS
1
small eggplant, peeled, halved and cut into 1/4-inch-thick slices
Salt
1
small zucchini, halved and cut lengthwise into 1/4-inch-thick slices
1
green or red bell pepper, sliced
3
tablespoons balsamic vinegar
1/2
teaspoon garlic powder
2
French bread rolls, halved
PREPARATION:
- Place eggplant in non-aluminum colander; lightly sprinkle eggplant with salt. Let stand 30 minutes to drain. Rinse eggplant; pat dry with paper towels.
- Preheat broiler. Spray rack of broiler pan with nonstick cooking spray. Place vegetables on rack. Broil 4 inches from heat 8 to 10 minutes or until vegetables are browned, turning once.
- Combine vinegar, 1/2 teaspoon salt and garlic powder in medium bowl until well blended. Add vegetables; toss to coat. Divide vegetable mixture evenly between rolls. Serve immediately. Garnish as desired.
Health Note
Nearly 50 percent of adults with high blood pressure do not experience a reduction in blood pressure levels when the amount of sodium in their diets is reduced. Elevated levels are much more responsive to calcium-rich meals, leading many researchers to believe that good-for-your-bones calcium plays a major role in the maintenance of near-normal blood pressure levels.
This recipe appears in:
Sandwiches
NUTRITIONAL INFORMATION:
Serving Size:
1 sandwich
Sodium
775 mg
Protein
5 g
Fiber
1 g
Carbohydrate
36 g
Saturated Fat
<1 g
Total Fat
2 g
Calories from Fat
10 %
Calories
178
DIETARY EXCHANGE:
Starch
1-1/2
Vegetable
3
