French Roasted Vegetable Sandwich

Photo by Kelly O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 small eggplant, peeled and cut into thick slices

  • 1 sweet red pepper, quartered

  • 1 medium tomato, halved

  • 1 small onion, cut into thick slices

  • 2 tablespoons olive oil

  • 2 teaspoons minced garlic

  • 1/2 teaspoon crushed dried rosemary

  • 1 round loaf italian bread (8" diameter)

  • 2 tablespoons nonfat plain yogurt

  • 3 tablespoons balsamic vinegar

  • 2 teaspoons grated Parmesan cheese

  • 1/2 cup tightly packed spinach leaves

Directions

1. Preheat the oven to 400°F. Coat a large baking sheet with no-stick spray. Arrange the eggplant, peppers, tomatoes, and onions on the sheet. Brush with the oil. Sprinkle with the garlic and rosemary. Bake for 45 minutes, or until golden brown and tender. 2. Split the bread horizontally and scoop out the interior, leaving a 1”shell. (Reserve the bread for another use.) Spread the yogurt over the bottom of the shell, then sprinkle with the vinegar. Arrange the vegetables in the bottom of the shell. Sprinkle with the Parmesan. Top with the spinach. Place the top of the bread over the filling. Wrap tightly in plastic wrap and refrigerate for 30 minutes, or until chilled. Cut into 8 wedges.

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