Yield: 2 servings
|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 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"
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