veggie sandwich


  • 8 garlic cloves (optional)
  • 1 tbsp. thyme, chopped
  • 2 tbsp. basil, chopped
  • ½ tsp. Real Salt
  • ½ tsp. pepper
  • 1 ½ tsp. red wine vinegar
  • ½ cup refined coconut oil, warm for a few seconds to melt
  • 1 eggplant, cut lengthwise into thin slices
  • 1 zucchini, cut lengthwise into thin slices
  • 2 red bell peppers, cut into wedges
  • 8 green onions
  • 4 whole grain, sprouted grain, or gluten-free rolls
  • 4 leaves of romaine lettuce
  • 1 tomato, sliced


  • 2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil


  1. Preheat oven to 350 degrees F. place garlic in small glass Pyrex cup and cover with foil. Bake for about 30-35 minutes, until tender. Cool and mash.
  2. Preheat grill to medium.
  3. In a large bowl, combine the thyme, basil, salt, pepper, vinegar and oil. Add the eggplant, zucchini, bell peppers, onion, stir to coat. Grill the vegetables in batched, turning once, until lightly browned and tender, 10 – 15 minutes per batch.
  4. Whisk together balsamic vinegar and 3 tablespoons of olive oil in a small bowl.
  5. Spread the inside of each roll with 1 tablespoon of the mashed garlic. Place the grilled vegetables, lettuce, and tomatoes in the rolls. Drizzle with vinegar and oil mix (be sure to whisk again and mix well before drizzling).
  6. Most of the marinade should be discarded after coating the vegetables and marinating. A thin coat is sufficient. Any more marinade than the amount required for grilling and flavor is excess fat and calories.


Nutrition Per Serving

With Dressing

604 Calories, 11g Protein, 55g Carbohydrates, 41g Fat, 25g Saturated fat, 0mg Cholesterol, 974mg Sodium, 13g Fiber


Nutrition Per Serving

Dressing Alone

95 Calories, 0g Protein, 2g Carbohydrates, 10g Fat, 1g Saturated Fat, 0 mg Cholesterol, l0 mg Sodium, 0g Fiber



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