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Parma-Rosa Grilled Vegetable Sandwiches

Parma-Rosa Grilled Vegetable Sandwiches

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  • 1 package Knorr® Parma-Rosa® Pasta Sauce Mix
  • 1 cup (250 mL) milk
  • 3 Tbsp. (45 mL) Becel® Oil
  • 1 small eggplant, cut into 1/2-in. (1.5 cm) thick slices
  • 2 portobello mushrooms, stems removed
  • 1 red bell pepper, quartered and seeded
  • 1 sweet onion, cut into 1/2-in. (1.5 cm) thick slices
  • 1 loaf ciabatta (about 10 in./25 cm), halved horizontally
  • 1/4 cup (60 mL) Hellmann's® Real Mayonnaise
  • 2 Tbsp. (30 mL) chopped basil
  • 4 ounces (125 g) sliced fresh mozzarella cheese



Amount per serving

Calories from Fat280
Total Fat31 g
Saturated Fat7 g
Trans Fat0 g
Cholesterol30 mg
Sodium760 mg
Total Carbs37 g
Dietary Fiber6 g
Sugars13 g
Protein14 g
Vitamin A45 %
Vitamin C80 %
Calcium20 %
Iron15 %

Let's Get Cooking

  • 1 Prepare Knorr® Parma-Rosa® Pasta Sauce according to package directions using only 1 cup (250 mL) milk. Remove 1/4 cup (60 mL) and chill until ready to use; set aside remaining 3/4 cup (175 mL) Sauce.
  • 2 Arrange vegetables on baking sheet and brush both sides with Oil. Grill vegetables, turning occasionally and brushing with 3/4 cup (175 mL) reserved Sauce during the last 2 minutes of grill time, until vegetables are tender, about 10 minutes. Slice mushrooms and coarsely chop pepper and onion. Grill ciabatta halves, turning once, until toasted and warm, about 2 minutes.
  • 3 Combine chilled Sauce and Mayonnaise in small bowl. Spread mixture on ciabatta and sprinkle with basil. Layer vegetables on ciabatta and top with cheese. Cut into 4 sandwiches.
Each serving of this dish offers up 1 serving of veggies and is an excellent source of vitamin C and fibre.