Roasted Vegetable Sandwiches with Spicy Green Chile Dressing

By dashy_65

Ingredients

• Vinaigrette:
• 1 (4.5 oz) chopped green chiles (reserve 1 T for dressing)
• 3 T. red wine vinegar
• 2 T. oil
• 1 T. dried basil
• 1/2 t. black pepper
• Vegetables:
• 1 sm red bell pepper, cut into 1" pcs
• 1 sm zucchini, cut into 1/4" slices
• 1 sm sweet potato, peeled cut into 1/8" slices
• 1 sm red onion cut into wedges
• Dressing:
• 8 oz. tub nonfat cream cheese
• 2 T. buttermilk
• 1 T. reserved chiles

Preparation

Step 1

In large bowl, combine vinaigrette ingds; mix well. Add vegetables and toss gently to coat. Let stand at room temperature 15 mins. to marinate.

Using slotted spoon, remove vegetables; place on ungreased 15X10 pan. Discard vinaigrette. Bake 450* for 20 to 25 mins or until tender, stirring once.

In small bowl, beat cream cheese until smooth. Add remaining dressing ingd; mix well. Cover refrigerate.

Cut V shaped wedge in top of each 6" French roll 1 1/2" wide and 1 1/2". To assemble: spoon 1 1/2 T. dressing into each roll; top each with 1/4 of the veggie mixture. Can put top back on bread.

340 cal, 6g fat, 800mg sodium, 59g carbs, 4g fiber