Grilled Veggie Sandwich | Chef Sanjeev Kapoor

ranch dressing

🥗Healthier: Greek yogurt

💰Cheaper: mayonnaise

Greek yogurt is lower in calories and adds creaminess.

ciabatta bread

🥗Healthier: whole grain bread

💰Cheaper: white sandwich bread

Whole grain bread offers more fiber.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese cuts calories while maintaining flavor.

Heat a non-stick grill pan and grease with some olive oil. Place the onion roundels, tomato roundels and brinjal roundels. Sprinkle some salt and crushed peppercorns and cook till grill marks appear from downside.

Flip the vegetables, drizzle some olive oil in top and cook till the grill marks appear. Transfer on a plate. Similarly, repeat the process and grill yellow zucchini, green zucchini, red capsicum triangles and yellow capsicum triangles.

To prepare one sandwich, apply some butter on two bread slices. Place 1-2 torn romaine lettuce leaves, 4 grilled tomato roundels, yellow zucchini slices, green zucchini slices, onion roundels, red capsicum triangles, yellow capsicum triangles and brinjal roundels on one bread slice.

Drizzle some balsamic reduction, place 1-2 torn iceberg lettuce leaves and cover with another bread slice.

Halve and serve immediately with nachos.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens