Chockfull of grilled fresh vegetables, this flavourful meatless sandwich is sure to become a new family favourite.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 each red and yellow pepper, quartered
1 Spanish onion, cut into 1/4-inch-thick slices
1 zucchini, cut diagonally into 1/2-inch-thick slices
1 small eggplant, cut into 1/2-inch-thick slices
1/2 cup Renée's Fat Free Tuscan Italian Vinaigrette, divided
1/2 cup crumbled feta cheese with garlic and herbs
1 baguette (400 g), partially split
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How do I make it ?
Heat greased barbecue to medium-high heat.
Grill vegetables 5 to 8 min. or until peppers are tender and lightly charred, turning all vegetables after 4 min. and brushing occasionally with half the vinaigrette. Transfer peppers to small bowl; cover with plastic wrap.
Grill remaining vegetables an additional 3 to 4 min. or until tender. Remove from barbecue; brush with remaining vinaigrette.
Peel peppers. Fill baguette with vegetables and cheese. Cut into 4 smaller sandwiches to serve.
Kraft Kitchen Tips!
Substitute crumbled goat cheese for the feta.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 2.5 g
Cholesterol 15 mg
Sodium 1060 mg
Carbohydrate 71 g
Fibre 9 g
Sugars 10 g
Protein 13 g
4 servings, 1 sandwich each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.