GRILLED VEGGIE SUBS

SERVES 4 SANDWICHES

1 eggplant

1 zucchini

1 tbsp. plus 2 tsp. coarse sea salt

1 yellow bell pepper

4 tbsp. olive oil

1 garlic clove

2 tbsp. chopped fresh parsley

3 tbsp. apple cider vinegar

4 ciabatta rolls

2 handfuls arugula

NUTRITIONAL VALUES

Calories: 264kcal
Fat: 16.2g (2g S.Fat)
Carbs: 26.1g
Protein: 5.4g
Sugar: 6g
Sodium: 2171mg

METHOD

Cut the eggplant and zucchini into 1 cm thick slices lengthwise. Lay the slices out on paper towels and sprinkle with 1 tablespoon plus 1 teaspoon salt. Allow for 30 minutes before rinsing and drying the slices under running water.

Quarter the pepper and cook it over direct heat without oil for 5 to 6 minutes, or until it turns black. Remove from the grill, cover with a damp cloth, and leave for 2 minutes to steam before peeling.

Combine the vegetables and 2 tablespoons of the oil in a mixing bowl. Cook for 15 to 20 minutes over indirect heat with the lid closed, brushing with the remaining 2 tablespoons oil and turning over occasionally.

Mince the garlic and combine it with the remaining 1 teaspoon salt, parsley, and vinegar to make the marinade. Remove the vegetables from the grill and soak them for 20 minutes in the marinade.

Warm the ciabatta rolls for 2 minutes on their cut sides over direct heat. Fill them with the vegetables and arugula.

RECIPE NOTES

If there are any leftovers, the grilled and marinated vegetables can be stored in an airtight container in the refrigerator for up to 14 days.