Email to Phyllis_ aka_ Filus      

Roasted Veggie Sandwiches -- e-w

Source of Recipe

Light & Tasty 2003
Roasted Veggie Sandwiches
WW Points
Diabetic Exchanges
Serves: 4

3 T. balsamic vinegar
2 tsp. olive or canola oil
1/4 c. minced fresh basil…OR…1 T. dried basil
1 small eggplant, peeled and sliced lengthwise
1 medium sweet red pepper, sliced
1 small red onion, sliced and separated into rings
1 small zucchini, thinly sliced
1 small summer squash, thinly sliced

Basil Yogurt Spread:
1/4 c. fat-free plain yogurt
2 T. reduced-fat mayonnaise
1 T. minced fresh basil…OR…1 tsp. dried basil
1 tsp. lemon juice

4 French rolls, warmed

In a large bowl combine the vinegar, oil and basil. Add the next 5 vegetables; toss to coat. Place vegetables in a single layer in a large roasting pan. Roast, uncovered, at 450º for 20-30 minutes or until tender, stirring occasionally.

Meanwhile, in a small bowl, combine the spread ingredients. Hollow out rolls if necessary. Serve roasted vegetables on rolls with yogurt spread.

One sandwich equals: 275 calories…7 gm fat (1 gm saturated)…3 mg cholesterol 421 mg sodium…8 gm fiber…9 gm protein ++++ Exchanges: 3 vegetable…2 starch…1 fat ++++ WWP: 4