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:
- Calories: 551.6 Cal
- Protein: 33.9g
- Carbs: 55.2g
- Fat: 23.1g