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Name: Roast Vegetable Sandwich
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 pn Ground pepper; 1 ts Honey; 1 ts Garlic chopped; 2 tb Balsamic vinegar; 1/2 Eggplant; sliced 1/8" thick; 1/2 Tomato; sliced 1/8" thick; 1 ts Chopped fresh rosemary or; 1 pn Salt; 1 ts Chopped fresh mint; 1/2 Red onion; sliced 1/8" thick; 2 Buns; (whole-wheat or; 4 Spinach leaves; rinsed,; 1/4 c olive oil; 1/3 Zucchini; sliced 1/8" thick

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INGREDIENTS

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

INSTRUCTIONS

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

NOTES

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Roast Vegetable Sandwich

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

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

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Nutrition

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Serving Size: 1 Serving (20g)
Recipe Makes: 2 servings

Calories: 78
Calories from Fat: 61 (78%)

Amt Per Serving		% DV

	Total Fat 6.8g	9 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 3.1mg		0 %
Potassium 36.8mg		1 %
Total Carbohydrate 4.2g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 3.7g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 78

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