Parma-Rosa Grilled Vegetable Sandwiches

Time & Servings
4 servings
30 minutes ready time =
15 minutes preparation +
15 minutes cooking
Ingredients
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1 package Knorr® Parma-Rosa® Pasta Sauce Mix
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1 cup milk
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3 Tbsp. Becel® OilBecel Margarine Soft Bowl Olive Oil 907G$9.74 • Ea
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1 small eggplant, cut into 1/2-in. (1.5 cm) thick slicesBeans White Long ~1LB$4.27 • Ea
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2 portobello mushrooms, stems removedMushroom Cremini ~.5LB$2.43 • Ea
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1 red bell pepper, quartered and seededItalissima Olives Green Queen Stuffed Pimento 375ML$4.86 • Ea
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1 sweet onion, cut into 1/2-in. (1.5 cm) thick slicesHunt's Tomato Chunky Sweet Onion 398ML$2.29 • Ea
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1 loaf ciabatta (about 10 in./25 cm), halved horizontally
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1/4 cup Hellmann's® Real MayonnaiseHellmann's Mayonnaise Real 750ML$7.30 • Ea
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2 Tbsp. chopped basilBasil 1EA$2.05 • Bun
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4 ounces sliced fresh mozzarella cheeseFaith Farms Cheese Mozzarella Pizza ~368G$10.50 • Ea
Directions
- 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.