Meatless Monday: Roasted Summer Vegetable Sandwich

July 4, 2011

Roasted vegetable sandwiches are part of my kitchen repertoire.  I change my vegetables depending on what is in season.  For summer, I like to use eggplant, tomato, zucchini, peppers, or whatever else pops up in the garden.  I sometimes change it up by grilling the veggies instead of roasting them.  Don't let all the vegetables deceive you, these sandwiches are hearty and satisfying.

Roasted Veggie Sandwich


1 small eggplant, peeled and sliced thick

1 sweet red pepper, quartered

1 medium tomato, halved

1 small onion, sliced thick

2 tablespoons olive oil

2 teaspoons minced garlic

½ teaspoon dried rosemary, crushed

1 round loaf Italian bread (8" diameter)

2 tablespoons nonfat plain yogurt

3 tablespoons balsamic vinegar

2 teaspoons grated Parmesan cheese

½ cup spinach leaves, tightly packed


For full recipe instructions, click below

French Roasted Vegetable Sandwiches

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