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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

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