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Roasted Kale Aioli on cut sides of rolls. Stack eggplant, zucchini, and bell pepper on bottom half of rolls. Add cheese and top portions of ciabatta.,Serve immediately." />
Nutrition Facts
Serving Size 347 g
(Approx. 4 Servings)
Amount Per Serving
Calories 500 Calories From Fat 230
% Daily Value*
Total Fat 26 g 40%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 1210 mg 50%
Total Carbohydrate 52 g 17%
Dietary Fiber 7 g 28%
Sugars 8 g
Protein 16 g
Vitamin A 30% Iron 15%
Vitamin C 100% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Veggie Burger with Roasted Kale Aioli

Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
4  People


Recipe makes 4 Servings

1 medium red bell pepper, stems and seeds removed
1 small eggplant, cut into 1 inch rounds
1 medium zucchini, sliced lengthwise into planks
1 Tbsp olive oil
1/2 Tsp salt
4 ciabatta rolls, split in half
4 Tbsp Roasted Kale Aioli, see recipe
4 slices of provolone cheese
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Preheat grill to medium-high.
Toss veggies with oil and salt. Place on grill for 3 to 4 minutes per side.
Remove veggies from grill and set aside.
Place split ciabatta rolls face down on grill to toast lightly.
Meanwhile, cut bell pepper into strips.
To build sandwiches, spread a generous amount of Roasted Kale Aioli on cut sides of rolls. Stack eggplant, zucchini, and bell pepper on bottom half of rolls. Add cheese and top portions of ciabatta.
Serve immediately.


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