GRILLED VEGETABLE AND EGG SANDWICH

Ingredient:

50g zucchini, cut crosswise into 1/2-inch slices
50g eggplant, cut crosswise into 1/2-inch slices
50g red bell pepper, quartered
50g carrot sliced
120g egg white
1 teaspoon olive oil
2 slice white bread
2 tablespoons basil pesto
30g fat free mozzarella, sliced
1 plum tomatoes, sliced
Salt and pepper to taste

Instructions:

Step 1

Combine zucchini, eggplant, and red bell pepper, carrot in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 15min hours.

Step 2

Preheat grill for medium heat and lightly oil the grate.

Step 3

Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with salt and black pepper.

Step 4

Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside. And fry the egg white in a non-stick skillet.

Step 5

Toast the bread slices in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto the slice of bread. Top the sliced mozzarella and plum tomato.

Nutrition Facts: