Entire recipe: 195 calories, 4g fat, 693mg sodium, 37g carbs, 10g fiber, 10g sugars, 7.5g protein -- PointsPlus® value 5*
This may very well become your new FAVORITE sandwich. Cook the veggies the night before, and just assemble the sandwich in the morning!
Two 1/2-inch-thick round eggplant slices
1/2 medium zucchini, cut widthwise, end removed
2 tsp. balsamic vinegar
1/8 tsp. each salt and black pepper
One 100-calorie flat sandwich bun (like Arnold/Brownberry/Oroweat Sandwich Thins)
1 large piece roasted red pepper packed in water, drained and patted dry
1 tbsp. hummus
Place eggplant slices in a medium bowl. Slice zucchini half lengthwise into thirds, and add to the bowl. Drizzle with vinegar, sprinkle with salt and pepper, and toss to coat.
Bring a grill pan sprayed with nonstick spray to medium-high heat. Cook eggplant and zucchini until softened and slightly charred, 5 - 7 minutes per side.
Let cool completely. Cover and refrigerate until chilled, at least 30 minutes.
Split sandwich bun into halves. Thoroughly blot dry eggplant and zucchini. Place 1 eggplant slice on the bottom half of the bun, and evenly top with zucchini and roasted red pepper. Top with remaining slice of eggplant.
Spread the top of the bun with hummus, and place over the sandwich.
Tightly wrap sandwich with plastic wrap, and store it with a cold pack!
MAKES 1 SERVING
HG Tip! Grill up the extra eggplant and zucchini for a grilled 'n chilled salad later in the week!