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