French Roasted Vegetable Sandwiches
Enjoy the bounty of the garden with this veggie-filled sandwich. A balsamic vinegar, yogurt and rosemary dressing tops off the roasted vegetables.
Cooking Time45 min
Ingredients
- 1 small eggplant, peeled and sliced thick
- 1 sweet red pepper, quartered
- 1 medium tomato, halved
- 1 small onion, sliced thick
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 1/2 teaspoon crushed dried rosemary
- 1 round loaf Italian bread
- 2 tablespoons nonfat plain yogurt
- 3 tablespoons balsamic vinegar
- 2 teaspoons grated Parmesan cheese
- 1/2 cup tightly packed spinach leaves
Instructions
- Preheat the oven to 400F.
- Coat a large baking sheet with no-stick spray. Arrange the eggplant, peppers, tomatoes, and onions on the sheet. Brush with the oil. Sprinkle with the garlic and rosemary.
- Bake for 45 minutes, or until golden brown and tender.
- Split the bread horizontally and scoop out the interior, leaving a 1" shell. (Reserve the bread for another use.)
- Spread the yogurt over the bottom of the shell, then sprinkle with the vinegar.
- Arrange the vegetables in the bottom of the shell. Sprinkle with the Parmesan. Top with the spinach.
- Place the top of the bread over the filling. Wrap tightly in plastic wrap and refrigerate for 30 minutes, or until chilled. Cut to 8 wedges.
- To freeze, pack the cooled roasted vegetables tightly into freezer-quality plastic containers, To use, thaw overnight in the refrigerator.
