Roasted Mediterranean Vegetable Sandwich
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 185.2
- Total Fat: 10.2 g
- Cholesterol: 14.6 mg
- Sodium: 231.5 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 5.5 g
- Protein: 8.2 g
View full nutritional breakdown of Roasted Mediterranean Vegetable Sandwich calories by ingredient
Introduction
Put those veggies to good use and take yourself to the Mediterranean! This sandwich is delicious served warm or cold.*Note that the bread is not included in the nutritional info.* Put those veggies to good use and take yourself to the Mediterranean! This sandwich is delicious served warm or cold.
*Note that the bread is not included in the nutritional info.*
Number of Servings: 4
Ingredients
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1 Eggplant, cut into 6 strips lengthwise
1 Large red bell pepper
1 Tbs. olive oil
1 Cup sliced mushrooms
3 Cloves garlic, crushed
4 Tbs. fat-free mayonnaise
1 Large red onion, sliced in rings
4 oz. Goat cheese, soft
1 loaf focaccia or ciabatta bread (not included in nutritional value as breads vary greatly)
Directions
1. Preheat oven to 400 degrees F.
2. Lightly brush the eggplant and whole pepper with olive oil. Place on a baking sheet and roast until the eggplant is tender, about 25 minutes. Just before taking the eggplant out of the oven, top with sliced goat cheese and allow to melt.
3.Roast the pepper until the skin is blackened then remove from oven and set aside to cool.
4. In the meantime, heat the remaining olive oil in a non-stick pan and saute mushrooms and onions until tender.
5. Stir crushed garlic into the mayonnaise and set aside.
6. Peel cooled pepper by rubbing in a paper towel, core and slice.
7. Slice the bread lengthwise. Spread with mayonnaise mixture on both halves. Arrange eggplant, peppers, mushrooms, and onions on the focaccia.
If serving warm: I like to toast the bread first and then layer all hot vegetables inside.
If serving cold: Wrap sandwich in plastic wrap and press beneath a heavy cutting board for 2 hours before slicing and serving.
Adapted from a recipe found on allrecipes.com
Number of Servings: 4
Recipe submitted by SparkPeople user TRAVELING2.
2. Lightly brush the eggplant and whole pepper with olive oil. Place on a baking sheet and roast until the eggplant is tender, about 25 minutes. Just before taking the eggplant out of the oven, top with sliced goat cheese and allow to melt.
3.Roast the pepper until the skin is blackened then remove from oven and set aside to cool.
4. In the meantime, heat the remaining olive oil in a non-stick pan and saute mushrooms and onions until tender.
5. Stir crushed garlic into the mayonnaise and set aside.
6. Peel cooled pepper by rubbing in a paper towel, core and slice.
7. Slice the bread lengthwise. Spread with mayonnaise mixture on both halves. Arrange eggplant, peppers, mushrooms, and onions on the focaccia.
If serving warm: I like to toast the bread first and then layer all hot vegetables inside.
If serving cold: Wrap sandwich in plastic wrap and press beneath a heavy cutting board for 2 hours before slicing and serving.
Adapted from a recipe found on allrecipes.com
Number of Servings: 4
Recipe submitted by SparkPeople user TRAVELING2.
Member Ratings For This Recipe
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HARRIETT14
