Grilled Veggie Sandwiches with Cilantro Pesto

By bakers_delight85

Ingredients

• 2/3 cup packed fresh cilantro sprigs
• 1/4 cup packed fresh parsley sprigs
• 2 Tbsp. grated Parmesan cheese
• 2 garlic cloves, peeled
• 2 Tbsp. water
• 1 Tbsp. pine nuts
• 1 Tbsp. olive oil
• Cooking spray
• 2 large sweet red peppers
• 4 slices eggplant (1/2-in. thick)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup shredded part-skim mozzarella cheese
• 4 hard rolls, split

Details

Servings 4

Preparation

Step 1

For the Cilantro Pesto, place the cilantro, parsley, Parmesan cheese and garlic in a small food processor; cover and pulse mixture until chopped. Add water and pine nuts; cover and process until blended. While processing, gradually add the oil in a steady stream. Set aside.
Coat grill rack with cooking spray before starting the grill. Grill peppers over medium heat for 10-15 minutes or until the skins blister, turning frequently. 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.
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.
Top each eggplant slice with a pepper half; sprinkle with mozzarella cheese. Grill, covered, for 2-3 minutes or until cheese is melted.
Spread each roll with 1 Tbsp. reserved pesto; top each with an eggplant stack. Replace roll tops.
Per serving (1 sandwich): 290 calories, 10g fat, 10mg cholesterol, 717mg sodium, 39g carb, 5g fiber, 12g protein