Roast vegetable sandwich

Yield: 2 servings

Measure Ingredient
¼ cup Olive oil
1 teaspoon Chopped fresh rosemary or lavender
1 teaspoon Chopped garlic
1 teaspoon Chopped fresh mint
2 tablespoons Balsamic vinegar
1 teaspoon Honey
1 pinch Salt
1 pinch Ground pepper
½ \N Eggplant; sliced 1/8\" thick
½ \N Tomato; sliced 1/8\" thick
½ \N Red onion; sliced 1/8\" thick
⅓ \N Zucchini; sliced 1/8\" thick
2 \N Buns; (whole-wheat or multigrain)
4 \N Spinach leaves; rinsed, dried

In a large bowl, combine oil, rosemary, garlic, mint, vinegar, honey, salt and pepper; mix well. Add eggplant, tomato, onion and zucchini. Toss gently, then let marinate for 15 to 30 minutes. Preheat oven to 350 degrees. Drain vegetables; roast in oven for 10 to 15 minutes. Stack vegetables in the bun with spinach; return to oven for 5 minutes. Yield: 2 servings.

Tester's note: The mint and rosemary make this veggie sandwich special. We had enough roasted vegetables to spread over four buns.

Recipe Source: St. Louis Post-Dispatch - 09-21-1998 Adapted from "The Anti-Arthritis Diet"

Formatted for MasterCook by Susan Wolfe - vwmv81a@...

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