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Roasted Veggie Melt -- e-w

Source of Recipe

Mr. Food’s Quick & Easy Diabetic Cooking
Roasted Veggie Melt
Serves: 6

1 medium eggplant, peeled and cut into 1/4-in. slices
1 medium red onion, cut into 1/2-in slices
1 medium bell pepper. Cut into 8 strips
1/3 c. olive oil
1/2 tsp. dried oregano
1/2 tsp. thyme
1/4 tsp. pepper
1/2 c. (2 oz.) shredded part-skim mozzarella cheese
1 loaf (10 oz.) French bread, split in half lengthwise

In a large roasting pan or rimmed baking sheet, combine the first 7 ingredients; toss until well combined. Roast at 450-F for 35-40 minutes or until vegetables are tender. Sprinkle with cheese and bake for 3-4 minutes longer or until cheese melts. Place roasted vegetables evenly over cut sides of the bread, then cut into thirds and serve immediately.

One slice equals: 263 calories (113 form fat)…13 gm fat (3 gm saturated)…5 mg cholesterol…327 mg sodium…31 gm carbohydrate…3 gm fiber…8 gm protein ++++ Exchanges 2 starch…1 vegetable…1 fat +++WWP:6