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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mediterranean Vegetable Sandwiches

Source: Diabetic Cooking Magazine

Warmed eggplant, zucchini, and red pepper sandwiches.

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 2.5 Fat, 3.0 Vegetables, 1.3 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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Servings

Ingredients

1.0
1 each Eggplant, fresh, whole, peeled 1.0
1 pinch salt 1.0
1 each cooking spray 1.0
1 each small zucchini 1.0
1 each small red bell peppers 3.0
3 tbsp balsamic vinegar 0.5
0 1/2 tsp garlic powder 2.0
2 each Rolls, French

Directions

Place eggplant in non-aluminum colander; lightly sprinkle eggplant with salt. Let stand 30 minutes to drain. Rinse eggplant; pat dry with paper towels.
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.
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.