- Portion size 8 servings
Ingredients
Method
Seed, core and cut red and yellow peppers into quarters; place in large bowl. Remove stems from mushrooms; add mushrooms to bowl. Slice zucchini lengthwise; add to bowl.
Whisk together oil, vinegar, mustard, garlic, salt and pepper; pour all but 2 tbsp (25 mL) over vegetables and toss to coat.
Place vegetables on greased grill over medium-high heat; close lid and cook, turning once, for 10 to 15 minutes or until tender-crisp. Thickly slice mushrooms.
Whisk mayonnaise, mint and tahini into reserved oil mixture; spread on cut sides of buns. Sandwich vegetables in buns. (Make-ahead: Wrap and refrigerate for up to 4 hours.) Cut in half to serve.
Nutritional facts <b>Per serving:</b> about
- Sodium 414 mg
- Protein 5 g
- Calories 303.0
- Total fat 20 g
- Cholesterol 9 mg
- Saturated fat 2 g
- Total carbohydrate 27 g
%RDI
- Iron 15.0
- Folate 25.0
- Calcium 3.0
- Vitamin A 19.0
- Vitamin C 160.0
