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Mediterranean Vegetable Sandwiches
Source: Diabetic Cooking Magazine

Warmed eggplant, zucchini, and red pepper sandwiches.

Prep Time: 30 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 199.6
Total Carbs 40.4 g
Dietary Fiber 10.5 g
Sugars 11.3 g
Total Fat 2.5 g
Saturated Fat 0.5 g
Unsaturated Fat 0.6 g
Potassium 820.7 mg
Protein 6.9 g
Sodium 302.4 mg
Dietary Exchanges
, 3 1/2 Vegetables , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  Eggplant, fresh, whole, peeled
1 pinch  salt
1 each  cooking spray
1 each  small zucchini
1 each  small red bell peppers
3 tbsp  balsamic vinegar
0 1/2 tsp  garlic powder
2 each  Rolls, French
  1. Place eggplant in non-aluminum colander; lightly sprinkle eggplant with salt. Let stand 30 minutes to drain. Rinse eggplant; pat dry with paper towels.
  2. Preheat broiler. Spray rack of broiler pan with nonstick cooking spray. Place vegetables on rack. Broil 4 inches from heat 8 to 10 minutes or until vegetables are browned, turning once.
  3. Combine vinegar, 1/2 teaspoon salt, and garlic powder in medium bowl until well blended. Add vegetables; toss to coat. Divide vegetable mixture evenly between rolls.

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