Roast Vegetable Sandwich

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Roast Vegetable Sandwich Ingredients

1/4 c Olive oil	1 pn Ground pepper
1 ts Chopped fresh rosemary or	1/2 Eggplant; sliced 1/8" thick
1 ts Chopped garlic	1/2 Tomato; sliced 1/8" thick
1 ts Chopped fresh mint	1/2 Red onion; sliced 1/8" thick
2 tb Balsamic vinegar	1/3 Zucchini; sliced 1/8" thick
1 ts Honey	2 Buns; (whole-wheat or
1 pn Salt	4 Spinach leaves; rinsed,

Instructions for Roast Vegetable Sandwich

In a large bowl, combine oil, rosemary, garlic, mint, vinegar, honey, salt and pepper; mix well. Add eggplant, tomato, onion and zucchini. Toss gently, then let marinate for 15 to 30 minutes. Preheat oven to 350 degrees. Drain vegetables; roast in oven for 10 to 15 minutes. Stack vegetables in the bun with spinach; return to oven for 5 minutes. Yield: 2 servings. Testers note: The mint and rosemary make this veggie sandwich special. We had enough roasted vegetables to spread over four buns. Recipe Source: St. Louis Post-Dispatch - 09-21-1998 Adapted from "The Anti-Arthritis Diet" Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.

Main Ingredient: VegetablesCuisine: Uncategorized

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