Roasted Vegetable Sandwiches


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
1/2 teaspoon dried rosemary, crushed
1 round loaf Italian bread (8" diameter)
2 tablespoons nonfat plain yogurt
3 tablespoons balsamic vinegar
1/2 cup spinach leaves, tightly packed


Preheat the oven to 400'F. Coat a large baking sheet with no-stick spray.
Arrange the eggplant, peppers, tomatoes, and onions on the sheet. Brush with the oil. Sprinkle with the garlic and rosemary. Bake for 45 minutes, or until golden brown and tender.
Split the bread horizontally and scoop out the interior, leaving a 1" shell. (Reserve the bread for another use.) Spread the yogurt over the bottom of the shell, then sprinkle with the vinegar. Arrange the vegetables in the bottom of the shell. Sprinkle with the Parmesan. Top with the spinach. Place the top of the bread over the filling. Wrap tightly in plastic wrap and refrigerate for 30 minutes, or until chilled.
Cut to 8 wedges.




This easy sandwich, inspired by those served 'n the south of France, makes a great brown-bag lunch because it keeps for several hours without getting soggy. Cut into smaller portions, it's an out-of-the-ordinary party appetizer. Stockpile the roasted vegetables and the loaf of Italian bread separately in your freezer to thaw for quick sandwich assembly. To freeze, pack the cooled roasted vegetables tightly into freezer-quality plastic containers. To use, thaw overnight in the refrigerator.


8.0 servings


Friday, December 4, 2009 - 3:10am


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