Roasted Vegetable Sandwich


4 strips eggplant (peeled, sliced in vertical 4-inch slices 1/4-inch thick)
1/2 c. zucchini (sliced 1/4-inch thick)
1/2 c. red bell pepper (sliced in slivers)
pinch Italian seasoning
to taste salt
2 whole-wheat French buns or hoagie rolls
1 T. olive oil
2 T. prepared mustard


Preheat oven to 400 deg. F.
On large baking sheet spread all vegetables, keeping like vegetables together on pan; sprinkle on Italian seasoning and salt; drizzle with olive oil.
Bake 30-40 min. until vegetables are roasted and edges slightly darkened; turn every 15 min. to roast evenly; set aside.
Slice buns in half; brush inside pieces with olive oil; toast on hot skillet until golden.
Spread prepared mustard on toasted sides; layer vegetables, dividing evenly between two sandwiches; slice in half.

Yield: Two sandwiches

Nutritional Information:

Per serving: calories: 98 grams; fat: 3 grams; saturated fat: 0 grams; sodium: 83 milligrams; carbohydrates: 16 grams; dietary fiber: 3 grams; protein: 3 grams.

Note: These have a delicious roasted flavor that can almost fool your palate into thinking they were roasted on the grill. Try different kinds of breads, but we love the European-type rolls. Don’t be tempted to skip the toasting of the buns, as this really adds to the overall dining experience. It’s good served with oven-roasted fries.