Roast Vegetable Sandwich
1/4 cup olive oil
In a large bowl, combine oil, rosemary, garlic, mint, vinegar, honey, salt and pepper; mix well.
1 teaspoon fresh rosemary or lavender, chopped
1 teaspoon chopped garlic
1 teaspoon chopped fresh mint
2 tablespoons balsamic vinegar
1 teaspoon honey
1 pinch salt
1 pinch ground pepper
1/2 eggplant, sliced 1/8-inch thick
1/2 tomato, sliced 1/8-inch thick
1/2 red onion, sliced 1/8-inch thick
1/3 zucchini, sliced 1/8-inch thick
2 to 4 buns (whole-wheat or multigrain)
4 spinach leaves, rinsed and dried
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 to 4 servings.
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