Spanish Roasted Vegetable Sandwiches

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 360.8
  • Total Fat: 12.5 g
  • Cholesterol: 38.1 mg
  • Sodium: 632.5 mg
  • Total Carbs: 51.2 g
  • Dietary Fiber: 9.7 g
  • Protein: 15.7 g

View full nutritional breakdown of Spanish Roasted Vegetable Sandwiches calories by ingredient
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adapted from Vegetarian Times adapted from Vegetarian Times
Number of Servings: 4


    2 yellow squash or zucchini, sliced lengthwise (1 lb.)
    1 medium eggplant, sliced lengthwise (1 lb.)
    1 medium red onion, sliced in rings
    2 large portobello mushroom caps (6 oz.)
    2 red peppers, sliced in half and de-seeded
    2 Tbs. whole natural blanched almonds
    2 Tbs. balsamic vinegar
    1 clove garlic, chopped (1 tsp.)
    1 5.3-oz. log goat cheese, softened
    1 Tbs. chopped fresh basil
    4 multigrain rolls, split horizontally
    4 green leaf lettuce leaves


1. Preheat grill. Place peppers skin side down on the grill and cook until charred and the skin is bubbling. Put into a bowl and place plastic wrap on until the skin is easy to peel. About 15 minutes.

2. Place roasted red peppers, almonds, vinegar, and garlic in bowl of food processor. Purée until smooth. Season with salt and pepper.

3. Mash goat cheese and basil in bowl.

4. Spread squash, eggplant, onion, and mushrooms in single layer on grill, and spray with cooking spray. Turn over for another few minutes.

5. Spread bottom halves of rolls with goat cheese mixture. Top each with lettuce leaf. Divide vegetables over lettuce. Spread roasted red pepper mixture on top halves of rolls, and press together to adhere.

Serving Size: 4 sandwiches

Number of Servings: 4

Recipe submitted by SparkPeople user MADEMCHE.

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