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"
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