Roasted Eggplant and Mushrooms Sandwich
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 large Portobello Mushrooms, sliced1 eggplant, unpeeled, sliced2 Red Bell peppers, sliced2 dash black Pepper, or to taste1 tsp Salt, or to taste5 tbsp Extra Virgin Olive Oil4 clove Garlic, minced or grated4 servings Orowheat Sandwich Thins 100% Whole Wheat2 cup Arugula5 tbsp Roasted Red Pepper Hummus2 tbsp Balsamic Vinegar1 tomato, cut in 4 equal slices4 slices of Mozzarella Cheese, part skim milk2 tsp Thyme, fresh
Mix oil, thyme, salt, pepper, and garlic. Dip red bell, eggplant, and mushrooms in mixture, covering both sides. Save the mushrooms for last, they soak up the oil and you won't have enough of you do them first.
Roast on baking sheet, 400 degrees, 30 minutes. Drizzle with balsamic vinegar. Divide your hummus so that each slice (top and bottom) get covered. Then, each sandwich gets a slice of mozzarella cheese, a slice of tomato, an equal share of arugula, and an equal share of the roasted veggies.
Serving Size: Makes 4 sandwiches
Roast on baking sheet, 400 degrees, 30 minutes. Drizzle with balsamic vinegar. Divide your hummus so that each slice (top and bottom) get covered. Then, each sandwich gets a slice of mozzarella cheese, a slice of tomato, an equal share of arugula, and an equal share of the roasted veggies.
Serving Size: Makes 4 sandwiches
Nutritional Info Amount Per Serving
- Calories: 391.4
- Total Fat: 24.1 g
- Cholesterol: 8.2 mg
- Sodium: 880.8 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 11.8 g
- Protein: 12.9 g
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