Roasted vegetable sandwich

By LFritz527

Calories 310
Protein 16g
Carb 41g
Fat 10g
sat fat 6g
Cholestrol 15mg
Fiber 7g
Sodium 450mg

Ingredients

• Artichoke tapenade:
• 2 portobello mushroom caps
• 1 zucchini cut in length slices
• 1 medium tomato sliced
• 2 multigrain rolls or 2 slices whole grain bread
• 2 oz goat cheese
• 2 Tbsp artichoke tapenade
• 1 cup canned artichoke hearts
• 1 clove garlic minced
• 1 Tbsp olive oil
• 1 tsp white wine vinegar
• 1/4 tsp kosher salt

Preparation

Step 1

Preheat oven to 400 degrees. Arrange mushrooms and zucchini on baking sheet and roast 10 minutes. Arrange tomato slices on sheet and continue roasting 20 more minutes. Flip vegetables half way through cooking. Divide fillings between bread, layering mushrooms zucchini, cheese, tomato and tapenade.

For tapenade:
Combine all ingredients in food processor and pulse to spreadable. Can be stored in refrigerator for up to 3 days.