tri color veggie stackers
  • (8 1/2-in. thick slices) eggplant
  • (2 tsp.) olive oil, divided
  • (1 large) red bell pepper, seeded and halved
  • (4 thick slices) ciabatta bread
  • (2 Tbsp.) refrigerated pesto
  • (1 cup) baby arugula
  • (1/8 tsp.) freshly ground black pepper
  • (1/4 cup) soft goat cheese



Tri-Color Veggie Stackers

A rainbow of colorful vegetables and pesto stacked in layers on thick ciabatta bread.

Preparation Time

About 25 minutes

Cook Time

About 17 minutes


  1. 1Preheat the broiler. Line a baking sheet with foil.
  2. 2Pour 1 tsp. oil into a small bowl. Use a pastry brush to brush both sides of eggplant with oil. Place on baking sheet, along with bell pepper halves, skin side up. Flatten peppers down using your palm.
  3. 3Broil 8 minutes, turning eggplant over halfway through. Remove eggplant and broil peppers an additional
    7 minutes.
  4. 4Transfer bell peppers into a ziploc bag, seal and set aside for 15 minutes. When cool, peel off skin.
  5. 5Meanwhile, place bread slices under the broiler for about 2 minutes, turning once. In a medium bowl, toss arugula, 1 tsp. oil and pepper, set aside. Remove bread from broiler.
  6. 6To assemble sandwiches, top two slices of bread evenly with 1 Tbsp. pesto, 2 eggplant slices, 1 bell pepper half, another 2 eggplant slices and arugula.
  7. 7Top the other two slices of bread with 2 Tbsp. goat cheese. Sandwich both sides together and enjoy!

Nutritional Information

Serving Size: 1 sandwich

Amount Per Serving:

  • Calories 395
  • Total Fat 20.4 g
  • Total Carbohydrate 43.1 g
  • Protein 14 g
  • Cholesterol 18 mg
  • Sodium 635 mg
  • Fiber 6.7 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Sandwiches and Burgers

Recipe Ethnicity: Italian

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.