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 2% Milk 4L$9.00 • Chq
3 Tbsp. Becel® Oil0Becel Margarine With Olive Oil 907G$5.91 • Chq
1 small eggplant, cut into 1/2-in. (1.5 cm) thick slices0Mushrooms White 227G$2.13 • Chq
2 portobello mushrooms, stems removed
1 red bell pepper, quartered and seeded0Peppers Sweet Mini 454G$5.37 • Chq
1 sweet onion, cut into 1/2-in. (1.5 cm) thick slices0Onions Sweet 3LB Bag$3.75 • Chq
1 loaf ciabatta (about 10 in./25 cm), halved horizontally0Nino D‘Aversa Bakery Ciabatta Bun (6PK)$3.27 • Chq
1/4 cup Hellmann's® Real Mayonnaise0Hellmann's Mayonnaise Real 750ML$4.29 • Chq
2 Tbsp. chopped basil0Fresh Basil$0.72 • Paq
4 ounces sliced fresh mozzarella cheese0Great Value Pizza Mozzarella Cheese 450G$6.23 • 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.