Grilled Veggie Rolls

grilled-veggie-rolls

Serves: 6

You’ll need

  • 2 large eggplants, peeled & sliced 1/2″ thick lengthwise
  • 2 medium 4 red bell peppers, julienne
  • 1 medium red onion, julienne
  • 1 cup carrots, julienne
  • 1/2 cup portabello mushrooms, julienned
  • 1 teaspoon garlic, minced
  • 8 oz. fresh spinach
  • 2 cups marinara sauce
  • 6 oz. lite mozzarella cheese or cheese substitute (such as soy kaas)
  • Olive oil
  • Salt and pepper to taste

Now Do This

  1. Lightly spray eggplant slices with olive oil.
  2. Place on hot broiler until eggplant is soft enough to roll without tearing.
  3. Sauté the mushrooms, bell peppers, onions, carrots, celery, and garlic until just tender.
  4. Add spinach long enough to wilt.
  5. Remove from heat and place in mixing bowl.
  6. Toss in 2 to 3 tablespoons of pasta sauce and shredded soy cheese.
  7. Place some of mixture on each eggplant slice and roll.
  8. Place eggplant rolls in lightly oiled sauté pan.
  9. Top with marinara sauce and small amount of shredded cheese.
  10. Bake in oven until hot through.

Here’s the Skinny

Serving size: 2 Cal: 180 Fat (g): 7g Carbs (g): 18g Fiber (g): 5g Protein (g): 11g

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