Parma-Rosa Grilled Vegetable Sandwiches
Temps & Portions
30 minutes temps de préparation =
15 minutes préparation +
15 minutes cuisson
1 package Knorr® Parma-Rosa® Pasta Sauce Mix
1 cup milk0Natrel Fine Filtered Milk 3.25% 1L$5.35 • Chq
3 Tbsp. Becel® Oil0Becel Margarine With Olive Oil 454G$4.31 • Chq
1 small eggplant, cut into 1/2-in. (1.5 cm) thick slices0Compliments Eggs Large White 12EA$2.69 • Chq
2 portobello mushrooms, stems removed0Organic Mushrooms White Bulk ~ 1LB$3.88 • Chq
1 red bell pepper, quartered and seeded0Pepper Bell Green 1EA$2.14 • Chq
1 sweet onion, cut into 1/2-in. (1.5 cm) thick slices0Onions Sweet 3LBS$7.45 • Sac
1 loaf ciabatta (about 10 in./25 cm), halved horizontally0Boulart Baguette Artisan White Ciabatta 325G$3.23 • Chq
1/4 cup Hellmann's® Real Mayonnaise0Hellmann's Mayonnaise Real 445ML$4.85 • Chq
2 Tbsp. chopped basil0Compliments Organic Basil 28G$2.69 • Chq
4 ounces sliced fresh mozzarella cheese0Compliments Cheese Pizza Mozzarella 450G$7.77 • Chq
- 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.