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 milk0Natrel Lactose Free Partly Skimmed Milk 2% 2L$4.96 • Ea
3 Tbsp. Becel® Oil
1 small eggplant, cut into 1/2-in. (1.5 cm) thick slices0Burnbrae Eggs Large White (30PK) 1EA$6.79 • Ea
2 portobello mushrooms, stems removed0White Whole Organic Mushrooms ~ 1.5LB$6.26 • Ea
1 red bell pepper, quartered and seeded0Peppers Long Sweet 907G$7.31 • Ea
1 sweet onion, cut into 1/2-in. (1.5 cm) thick slices0Mayan Sweet Onions ~ 5LB$6.47 • Ea
1 loaf ciabatta (about 10 in./25 cm), halved horizontally0Kirkland Ciabatta Buns 9 Grains (18PK) 1.5KG$5.93 • Ea
1/4 cup Hellmann's® Real Mayonnaise0Hellmann's Mayonnaise Real Light 1.8L$7.83 • Ea
2 Tbsp. chopped basil
4 ounces sliced fresh mozzarella cheese0Saputo Deluxe Pizza Mozzarella Cheese Shredded 1KG$17.27 • 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.