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Roasted Vegetable Sandwich




Source of Recipe


Linda Roth
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)

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