Mexican Style Grilled Vegetable Sandwich

Mexican Style Grilled Vegetable Sandwich

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    large red bell pepper

  • 2

    tablespoons fresh lime juice

  • 1

    tablespoon minced fresh oregano

  • 1

    tablespoon olive oil

  • ½

    teaspoon ground cumin

  • ½

    teaspoon freshly ground black pepper, divided

  • ¼

    teaspoon ground red pepper

  • 1

    (15-ounce) can unsalted black beans, rinsed and drained

  • 1

    large zucchini, cut lengthwise into (¼-inch-thick) slices

  • 1

    small red onion, cut into (¼-inch-thick) slices

  • 1

    (12-ounce) ciabatta bread loaf, halved horizontally

  • ¼

    teaspoon kosher salt

  • 2

    ounces reduced-fat pepper-Jack cheese, shredded (about ½ cup)

Directions

1. Preheat broiler to high. 2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 11 minutes or until blackened. Wrap pepper halves in foil. Let stand 5 minutes; peel. Cut into strips. 3. Place juice, oregano, oil, cumin, 1/4 teaspoon black pepper, ground red pepper, and beans in the bowl of a food processor; pulse 5 times or until coarsely chopped. 4. Heat a grill pan over high heat. Coat pan with cooking spray. Arrange zucchini and onion slices on pan; grill 5 minutes on each side. 5. Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell. Spread black bean mixture over bottom half of bread; top with zucchini, onion, and bell pepper. Sprinkle with remaining 1/4 teaspoon black pepper, salt, and cheese. Top with top half of bread. Coat both sides of sandwich with cooking spray. Place sandwich on grill pan; top with a heavy skillet. Grill 3 minutes on each side or until cheese melts. Remove sandwich from pan; cut into quarters.


Nutrition

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