GRILLED VEGGIE SANDWICHES WITH CILANTRO PESTO

Grilled Veggie Sandwiches with Cilantro Pesto image

I first ate this sandwich while vacationing in Sedona, Arizona, and fell in love with it. When I returned home, I developed this one that tastes just like the original. -Carolyn Phenicie, Titusville, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

2/3 cup packed fresh cilantro sprigs
1/4 cup packed fresh parsley sprigs
2 tablespoons grated Parmesan cheese
2 garlic cloves, peeled
2 tablespoons water
1 tablespoon pine nuts
1 tablespoon olive oil
SANDWICHES:
2 large sweet red peppers
4 slices eggplant (1/2 inch thick)
Cooking spray
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese
4 kaiser rolls, split

Steps:

For pesto, place cilantro, parsley, Parmesan cheese and garlic in a small food processor; pulse until chopped. Add water and pine nuts; process until blended. While processing, slowly add oil., Grill peppers, covered, over medium heat until skins are blistered and blackened, turning occasionally, 10-15 minutes. Immediately place peppers in a large bowl; let stand, covered, 20 minutes. Peel off and discard charred skin. Cut peppers in half; remove stems and seeds., Lightly spritz both sides of eggplant slices with cooking spray; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 3-5 minutes on each side. Top with peppers; sprinkle with mozzarella cheese. Grill, covered, until cheese is melted, 2-3 minutes; remove from grill., Spread roll bottoms with pesto. Top with eggplant stacks and roll tops.

Nutrition Facts : Calories 310 calories, Fat 12g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 755mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges