French Roasted Vegetable Sandwiches
1 small eggplant, peeled and sliced thick
Preheat the oven to 400F.
1 sweet red pepper, quartered
1 medium tomato, halved
1 small onion, sliced thick
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 teaspoon crushed dried rosemary
1 round loaf italian bread (8 inch diameter)
2 tablespoons nonfat plain yogurt
3 tablespoons balsamic vinegar
2 teaspoons grated parmesan cheese
1/2 cup tightly packed spinach leaves
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.
Split the bread horizontally and scoop out the interior, leaving a 1-inch 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 to 8 wedges.
To freeze, pack the cooled roasted vegetables tightly into freezer-quality plastic containers,
To use, thaw overnight in the refrigerator.
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