Parma-Rosa Grilled Vegetable Sandwiches

Time & Servings
4 servings
30 minutes ready time =
15 minutes preparation +
15 minutes cooking
Ingredients
  • 1 package Knorr® Parma-Rosa® Pasta Sauce Mix
  • 1 cup milk
    Natrel Lactose Free Partly Skimmed Milk 2% 2L
    $4.96 • Ea
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  • 3 Tbsp. Becel® Oil
  • 1 small eggplant, cut into 1/2-in. (1.5 cm) thick slices
    Burnbrae Eggs Large White (30PK) 1EA
    $6.79 • Ea
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  • 2 portobello mushrooms, stems removed
    White Whole Organic Mushrooms ~ 1.5LB
    $6.26 • Ea
  • 1 red bell pepper, quartered and seeded
    Peppers Long Sweet 907G
    $7.31 • Ea
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  • 1 sweet onion, cut into 1/2-in. (1.5 cm) thick slices
    Mayan Sweet Onions ~ 5LB
    $6.47 • Ea
  • 1 loaf ciabatta (about 10 in./25 cm), halved horizontally
    Kirkland Ciabatta Buns 9 Grains (18PK) 1.5KG
    $5.93 • Ea
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  • 1/4 cup Hellmann's® Real Mayonnaise
    Hellmann's Mayonnaise Real Light 1.8L
    $7.83 • Ea
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  • 2 Tbsp. chopped basil
  • 4 ounces sliced fresh mozzarella cheese
    Saputo Deluxe Pizza Mozzarella Cheese Shredded 1KG
    $17.27 • Ea
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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.