Ingredients
| Quantity | Ingredients |
|---|---|
| 1 | eggplant |
| 2 | sweet red peppers |
| 2 tbsp (25 mL) | extra-virgin olive oil |
| 2 | cloves garlic, minced |
| 1/4 tsp (1 mL) | each salt and pepper |
| 4 | soft panini (Italian) buns |
| 2 tsp (10 mL) | hot or Dijon mustard |
| 12 | whole fresh basil leaves |
| 4 oz (125 g) | provolone cheese, thinly sliced |
Directions
1. Trim ends off eggplant. Cut eggplant into 1/4-inch (5 mm) thick slices; place in bowl. Core, seed and cut red peppers into quarters; add to bowl. Add oil, garlic, salt and pepper; toss to coat. 2. Place vegetables on greased grill over medium-high heat; close lid and grill, turning vegetables once, until tender, about 10 minutes. 3. Cut buns in half horizontally; spread cut sides of bottoms with mustard. Divide eggplant and peppers among bottoms; top with basil leaves, cheese and tops of buns. 4. Place sandwiches on greased grill over medium heat; close lid and grill, pressing often to flatten and turning once, until buns are crusty and cheese is melted, about 5 minutes. Tip: If you can't find panini buns, look for other oval, flat-type buns, such as Portuguese buns. Makes 4 servings. Nutritional information Per serving: about 393 cal, 15 g pro, 18 g total fat (6 g sat. fat), 45 g carb, 5 g fibre, 20 mg chol, 770 mg sodium. % RDI: 27% calcium, 21% iron, 30% vit A, 167% vit C, 40% folate.
Source: www.canadianliving.com