| |
| INGREDIENTS |
| 8 |
large cloves garlic, peeled |
| 1 tsp. +
2 tbsp. |
olive oil |
| 2 |
medium red bell peppers, halved, seeded |
| 4 |
eggplant slices 1/2-inch thick) |
| 1 |
medium zucchini, cut lengthwise into 4 slices |
| 4 |
large fresh shiitake mushrooms, stems removed |
| 8 |
green onions, left whole but cut where dark green begins |
| 2 tbsp. |
chopped fresh thyme |
| 3 tbsp. |
chopped fresh basil |
| 2 tbsp. |
balsamic vinegar |
| 4 |
large whole grain rolls, halved and toasted |
| 1 |
tomato, thinly sliced |
| |
salt and freshly ground pepper to taste |
|
|
|
| RECIPE |
- Preheat oven to 350ºF.
- Place garlic on a square of foil. Drizzle with 1 teaspoon olive oil. Wrap and bake until garlic is tender, about 35 minutes. Cool and mash garlic.
- Preheat broiler to medium-high heat.
- Broil peppers, rounded side toward heat, until peppers are charred. About 10 minutes.
- Place still hot peppers in paper bag (like a lunch bag). Let stand 10 minutes.
- Remove peppers from bag and remove peel. Set aside onto a large platter.
- Preheat broiler to medium-high heat.
- Arrange eggplant, zucchini, mushrooms, and green onions on a baking sheet sprayed with cooking spray. Spray veggies. Sprinkle with salt and pepper, if desired.
- Broil vegetables until golden and tender, turning once, about 6 minutes per side.
- While vegetables are broiling cut green onions into 2-inch pieces. Set aside.
- Transfer vegetables to platter with peppers. Sprinkle with thyme and basil.
- Whisk together balsamic vinegar and 1 tablespoon olive oil in small bowl. Season with salt and pepper, if desired.
- Drizzle dressing over vegetables and toss to coat.
- Spread rolls with mashed garlic, dividing equally. Top each roll with tomato slice, roasted pepper, eggplant, zucchini, green onions, and mushroom.
- Serve immediately and enjoy!
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 veggie burger
NUMBER OF SERVINGS:
4
|
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|
| NUTRITION FACTS |
| |
| Calories |
220 |
|
| Total Fat |
1 g |
|
| Sodium |
240 mg |
|
| Total Carbohydrates |
36 g |
|
| Fiber |
6 g |
|
| Protein |
9 g |
|
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