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    Roasted Vegetable Sandwich


    Source of Recipe


    Posted by Linda Roth

    Recipe Link: Recipe Goldmine

    List of Ingredients




    Serves 4

    Vegetables:
    1 large eggplant
    1 onion, sliced
    2 bell peppers, julienne cut
    2 tomatoes, sliced
    12 mushrooms, sliced
    1/2 C. red or white wine
    4 T. balsamic vinegar
    3 cloves garlic, minced
    2 tsp. oregano
    2 tsp. basil

    Aioli (optional):
    3 T. nonfat mayonnaise
    1 T. whole-grain mustard
    1 tsp. lemon juice
    1/2 tsp. chopped garlic
    1 T. chopped basil
    1/4 tsp. freshly ground black pepper
    1 pinch cayenne pepper

    Sandwich :
    8 slices whole-wheat or sourdough bread
    8 leaves arugula
    4 T. grated nonfat mozzarella cheese (optional)

    Recipe



    Slice eggplant and soak in salted water for 30 minutes, then drain.

    Meanwhile, preheat oven to 400°F. Arrange eggplant, sliced onions, pepper, tomatoes and mushrooms in baking pan. Pour wine and balsamic vinegar over vegetables, add seasonings and stir. Roast at 400°F or until soft.

    Combine ingredients for aioli, if using. Spread aioli on bread slices. Place arugula and roasted vegetables on bread, and serve.

    Per serving: 280 calories, 13 g protein, 47 g carbohydrates, 3.5 g fat, 52 mg cholesterol, 460 mg sodium. Calories from fat: 11 percent
 

 

 

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