GreaseMonkey

French Roasted Vegetable Sandwiches




This easy sandwich, inspired by those served in the south of France, makes a great brown-bag lunch because it keeps for several hours without getting soggy. Cut into smaller portions, it's an out-of-the-ordinary party appetizer. Stockpile the roasted vegetables and the loaf of Italian bread separately in your freezer to thaw for quick sandwich assembly.

Ingredients

Serves: Prep: 13min|Cook: 45min |Total: 1hr 27min

wedges
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
1 small eggplant, peeled and cut into thick slices
1 sweet red pepper, quartered
1 medium tomato, halved
1 small onion, cut into thick slices
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 teaspoon crushed dried rosemary
1 round loaf italian bread (8" diameter)
2 tablespoons nonfat plain yogurt
3 tablespoons balsamic vinegar
2 teaspoons grated Parmesan cheese
1/2 cup tightly packed spinach leaves
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Directions
1. Preheat the oven to 400°F. 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. 2. 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 into 8 wedges.

Nutritional Facts per serving
CALORIES 219 CAL



FAT 5.8 G



SATURATED FAT 1.1 G



CHOLESTEROL 0.6 MG



SODIUM 346.3 MG



CARBOHYDRATES 35.7 G



TOTAL SUGARS 4.6 G



DIETARY FIBER 4.2 G



PROTEIN 6.5 G