Grilled Veggie Sandwiches with Cilantro Pesto

Name: Grilled Veggie Sandwiches with Cilantro Pesto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 158 milliliters packed fresh cilantro sprigs; 4 slices eggplant (1/2 inch thick); 2 garlic cloves, peeled; 1 Tbsp olive oil; 2 Tbsps grated Parmesan cheese; 59 milliliters packed fresh parsley sprigs; 118 milliliters shredded part-skim mozzarella cheese; 0 teaspoons pepper; 1 Tbsp pine nuts; 2 larges sweet red peppers; 1 teaspoons salt; 4 hard rolls, split; 2 Tbsps water

One portion of this dish contains approximately 11g of protein, 11g of fat, and It will be a hit at your The Fourth Of July event. If you have rolls, salt, garlic cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

For pesto, place the cilantro, parsley, Parmesan cheese and garlic in a small food processor; cover and pulse until chopped.

Ingredients you will need

Parmesan

Cilantro

Parsley

Garlic

Pesto

Equipment you will use

Food Processor

Add water and pine nuts; cover and process until blended. While processing, gradually add oil in a steady stream. Set aside.

Ingredients you will need

Pine Nuts

Water

Cooking Oil

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill peppers over medium heat for 10-15 minutes or until the skins blister, turning frequently.

Ingredients you will need

Cooking Oil

Peppers

Equipment you will use

Paper Towels

Grill

Tongs

Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Halve and seed peppers; set aside.

Ingredients you will need

Peppers

Equipment you will use

Bowl

Lightly coat eggplant on both sides with cooking spray; sprinkle with salt and pepper. Grill, covered, over medium heat for 3-5 minutes on each side or until tender.

Ingredients you will need

Salt And Pepper