Roasted Veggie Sandwiches
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 384.2
- Total Fat: 17.3 g
- Cholesterol: 27.4 mg
- Sodium: 602.4 mg
- Total Carbs: 44.6 g
- Dietary Fiber: 5.7 g
- Protein: 14.0 g
View full nutritional breakdown of Roasted Veggie Sandwiches calories by ingredient
Number of Servings: 6
Ingredients
-
Roasted Veggies:
-1 medium eggplant, cut into 1/2 in slices
- 2 medium summer squash, cut into 1/2 in slices
- 3 medium zucchini, cut into 1/2 in slices
-1 medium onion, sliced
- 1 bell pepper, sliced
For Sandwiches:
- 1 wedge any flavor laughing cow cheese per sandwich
- about 6 basil leaves per sandwich
- 3/4 cup of shredded swiss cheese
Directions
The veggies can be cooked ahead to cut down on prep time.
Preheat oven to 450. Place veggies and olive oil in casserole dish, cover and roast for 20-30 minutes, or until veggies are tender and sweet.
Sandwich construction:
Spread laughing cow cheese on roll, then layer with basil, veggies and swiss cheese. Heat skillet or sauce pan (or whip out the pannini press if you have one!). Place sandwiches in pan and use another pan to press sandwiches. Toast each side of the sandwiches about 4-5 minute or until brown. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user KATIENEAS.
Preheat oven to 450. Place veggies and olive oil in casserole dish, cover and roast for 20-30 minutes, or until veggies are tender and sweet.
Sandwich construction:
Spread laughing cow cheese on roll, then layer with basil, veggies and swiss cheese. Heat skillet or sauce pan (or whip out the pannini press if you have one!). Place sandwiches in pan and use another pan to press sandwiches. Toast each side of the sandwiches about 4-5 minute or until brown. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user KATIENEAS.