Diabetes-Friendly Recipes

Grilled Vegetable and Pesto Sandwiches

Servings: 4
Prep time:
Cook time:
Total: 20 minutes


  • Olive oil cooking spray
  • 1 (240g) Red bell pepper, quartered
  • 1 (240g) Yellow bell pepper, quartered
  • 1 (684g) Egg-plant, sliced diagonally 1/4 inch thick
  • (60g) Pesto
  • 4 (30g each) Whole wheat rolls
  • 4 ounces (120g) Low-fat mozzarella cheese, sliced
  • 8 Basil leaves


1. Coat the vegetables with cooking spray and grill until cooked through. Cut the peppers into strips 2. Lightly coat the rolls with cooking spray and grill until just browned. 3. Spread 1 teaspoon (5 ml) pesto on each roll. Top with slice of cheese and then the vegetables. 4. Divide the basil leaves between the sandwiches and heat on the grill until the cheese begins to melt. Serve immediately.

Nutrition Information

Per serving: 205 calories (18% calories from fat), 8 g protein, 4 g total fat (1.6 g saturated fat), 36 g carbohydrates, 9 g dietary fiber, 10 mg cholesterol, 309 mg sodium. Diabetic exchanges: 2 1/2 carbohydrate (1 bread/starch, 1/2 skim milk, 3 vegetable), 1/2 fat.


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