Yield: 4 Servings
|½ cup||Nonfat plain yogurt|
|1½ teaspoon||Dijon mustard|
|1||Eggplant (appx. 1 lb), sliced into 1/2" rounds|
|2||Green bell peppers, cored and cut into 1/2" slices|
|1||Tomato, cut into 1/2" slices|
|½||Onion, cut into 1/2" slices|
|½ pounds||Domestic mushrooms, cut in 1/4" slices|
|1||24"-long thin French baguette|
Preheat the oven to 350 degrees.
In a small bowl, whisk together the yogurt and mustard. Refrigerate until ready to use.
On a large parchment-lined nonstick baking sheet, place the eggplant, green pepper, tomato, onion, and mushroom slices in a single layer.
(It may be necessary to use 2 sheets.) Roast the vegetables for 30 minutes, or until tender but not dry.
Slice the baguette lengthwise and spread each side with the yogurt and mustard mixture. Layer the roasted vegetables over the spread on half of the baguette. Lightly salt to taste. Cover with the second half of the baguette and cut the loaf into 4 6" sandwiches.
*Note* If youlike, roast as many garlic cloves as you wish on the same baking sheet as the eggplant. Once the garlic has softened, squeeze it out of its skin, and spread it over the baguette before the dressing. These sandwiches are great for a picnic or at a tailgate party.
Serving size: 1 serving 283 calories 2.9 grams fat ½ mg.
cholesterol 463½ mg. sodium without added salt