Your family is sure to love these fun "sandwiches." And, you'll love them since they're an easy way to add more vegetables to their meal plan.
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.
4 eggplant slices (1/2-inch thick)
4 medium portobello mushrooms, stems and gills removed
2 red peppers, quartered
1 small Spanish onion, cut into 4 slices
500 g (1/2 of 1-kg pkg.) refrigerated polenta, cut into 8 slices
1 cup Renée's Balsamic Vinaigrette
1/2 cup crumbled goat cheese, divided
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How do I make it ?
Brush vegetables and polenta with vinaigrette; let stand 1 hour.
Heat barbecue to medium-high heat. Grill vegetables 8 to 10 min. or until tender, turning occasionally. Remove from barbecue. Grill polenta 1 min. on each side or until grill marked on both sides.
Top 4 polenta slices with eggplant, onions, half the cheese, peppers and mushrooms; cover with remaining cheese and polenta slices.
Kraft Kitchen Tips!
Garnish with fresh basil leaves before serving.
Substitute Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper for the goat cheese.
Calories From Fat
% Daily Value
Fat 25 g
Saturated fat 4 g
Cholesterol 5 mg
Sodium 750 mg
Carbohydrate 37 g
Fibre 4 g
Sugars 10 g
Protein 8 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.