Parma-Rosa Grilled Vegetable Sandwiches
Time & Servings
30 minutes ready time =
15 minutes preparation +
15 minutes cooking
1 package Knorr® Parma-Rosa® Pasta Sauce Mix
1 cup milk
3 Tbsp. Becel® Oil0Becel Margarine Soft Bowl Olive Oil 907G$9.02 • Ea
1 small eggplant, cut into 1/2-in. (1.5 cm) thick slices0Yeo's Drink White Gourd (6PK) 250ML$3.37 • Ea
2 portobello mushrooms, stems removed0Mushroom Cremini ~.5LB$2.15 • Ea
1 red bell pepper, quartered and seeded0Italissima Olives Green Queen Stuffed Pimento 375ML$4.50 • Ea
1 sweet onion, cut into 1/2-in. (1.5 cm) thick slices0Hunt's Tomato Chunky Sweet Onion 398ML$2.12 • Ea
1 loaf ciabatta (about 10 in./25 cm), halved horizontally
1/4 cup Hellmann's® Real Mayonnaise0Hellmann's Mayonnaise Real 750ML$6.76 • Ea
2 Tbsp. chopped basil0Basil 1EA$1.22 • Bun
4 ounces sliced fresh mozzarella cheese0Faith Farms Cheese Mozzarella Pizza ~368G$9.73 • Ea
- Prepare Knorr® Parma-Rosa® Pasta Sauce according to package directions using only 1 cup (250 mL) milk. Remove 1/4 cup (60 mL) and chill until ready to use; set aside remaining 3/4 cup (175 mL) Sauce.
- Arrange vegetables on baking sheet and brush both sides with Oil. Grill vegetables, turning occasionally and brushing with 3/4 cup (175 mL) reserved Sauce during the last 2 minutes of grill time, until vegetables are tender, about 10 minutes. Slice mushrooms and coarsely chop pepper and onion. Grill ciabatta halves, turning once, until toasted and warm, about 2 minutes.
- Combine chilled Sauce and Mayonnaise in small bowl. Spread mixture on ciabatta and sprinkle with basil. Layer vegetables on ciabatta and top with cheese. Cut into 4 sandwiches.
- Each serving of this dish offers up 1 serving of veggies and is an excellent source of vitamin C and fibre.