Roasted Vegetable Sandwich Recipe

(from kintyre’s recipe box)

590 calories per serving, 92 grams carbohydrates, 9 grams dietary fiber, 22 grams protein, 38 milligrams cholesterol, 1386 grams sodium, 15 grams fat (23% of calories from fat).
Selection & Storage: Choose young mushrooms that are small to medium in size. Avoid wide-open caps and dark gills.
Refrigerate in layers covered with a damp dishtowel or clothe for up to 3 days.
Preparation: Always wash mushrooms before cutting or slicing. Fill a bowl with cold water. Wash vigorously, letting sand sink to the bottom of the bowl. Drain in a colander.

Source: Recipe card

Serves 4 people

Categories: dinner, nondairy, not tried

Ingredients

  • 1 pound eggplant, peeled
  • 1/2 pound medium mushrooms
  • 1/2 tablespoon Italian seasoning
  • 7 ounces roasted red peppers, chopped
  • 4 tablespoon oil from jar of peppers
  • 6 ounces feta cheese, chopped
  • Salt and pepper to taste
  • 2 10 inch baguettes

Directions

  1. Slice eggplant horizontally into 1/2 inch slices.

  2. Gently rinse mushrooms and pat dry.

  3. Brush vegetables with 3 tablespoons oil.

  4. Grill or broil until light brown and tender, 3 to 4 minutes per side.

  5. Let cool

  6. Roughly chop vegetables and combine with peppers.

  7. Season with salt and pepper.

  8. Combine feta cheese, seasoning and 1 tablespoon of oil from the jar of peppers in a small bowl.

  9. Scoop out and inch or so from the bread halves.

  10. Sprinkle cheese mixture on bottom pieces, then spoon in vegetables and cover with top halves.

  11. Cut into wedges and serve.

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