Roasted Eggplant and Mushrooms Sandwich
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Roasted Eggplant and Mushrooms Sandwich calories by ingredient
Introduction
Easily adaptable and tasty. Easily adaptable and tasty.Number of Servings: 4
Ingredients
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3 large Portobello Mushrooms, sliced
1 eggplant, unpeeled, sliced
2 Red Bell peppers, sliced
2 dash black Pepper, or to taste
1 tsp Salt, or to taste
5 tbsp Extra Virgin Olive Oil
4 clove Garlic, minced or grated
4 servings Orowheat Sandwich Thins 100% Whole Wheat
2 cup Arugula
5 tbsp Roasted Red Pepper Hummus
2 tbsp Balsamic Vinegar
1 tomato, cut in 4 equal slices
4 slices of Mozzarella Cheese, part skim milk
2 tsp Thyme, fresh
Directions
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