Name: Roasted Vegetable Sandwich with Yogurt Dressing
Cook time: 45 min
Ingredients: 1 small eggplant, peeled and sliced thick; 1 sweet red pepper, quartered; 1 medium tomato, halved; 1 small onion, sliced thick; 2 tablespoon olive oil; 2 tablespoon minced garlic; 1/2 teaspoon crushed dried rosemary; 1 round loaf Italian bread; 2 tablespoon nonfat plain yogurt; 3 tablespoon balsamic vinegar; 2 teaspoon grated Parmesan cheese; 1/2 cup tightly packed spinach leaves

Roasted Vegetable Sandwich with Yogurt Dressing

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Get your serving of vegetables with this French-inspired sandwich featuring eggplant, red pepper, tomato and spinach. A balsamic vinegar and yogurt dressing is low-fat and delicious.

Cooking Time45 min

Ingredients

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 tablespoons minced garlic
1/2 teaspoon crushed dried rosemary
1 round loaf Italian bread
2 tablespoons nonfat plain yogurt
3 tablespoons balsamic vinegar
2 teaspoons grated Parmesan cheese
1/2 cup tightly packed spinach leaves

Instructions

Preheat the oven to 400 degrees 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.
To freeze, pack the cooled roasted vegetables tightly into freezer-quality plastic containers, To use, thaw overnight in the refrigerator.