Roasted Vegetable Sandwich Recipe
(from kintyre’s recipe box)
590 calories per serving, 92 grams carbohydrates, 9 grams dietary fiber, 22 grams protein, 38 milligrams cholesterol, 1386 grams sodium, 15 grams fat (23% of calories from fat).
Selection & Storage: Choose young mushrooms that are small to medium in size. Avoid wide-open caps and dark gills.
Refrigerate in layers covered with a damp dishtowel or clothe for up to 3 days.
Preparation: Always wash mushrooms before cutting or slicing. Fill a bowl with cold water. Wash vigorously, letting sand sink to the bottom of the bowl. Drain in a colander.
Source: Recipe card
Serves 4 peopleCategories: dinner, nondairy, not tried
Ingredients
- 1 pound eggplant, peeled
- 1/2 pound medium mushrooms
- 1/2 tablespoon Italian seasoning
- 7 ounces roasted red peppers, chopped
- 4 tablespoon oil from jar of peppers
- 6 ounces feta cheese, chopped
- Salt and pepper to taste
- 2 10 inch baguettes
Directions
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Slice eggplant horizontally into 1/2 inch slices.
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Gently rinse mushrooms and pat dry.
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Brush vegetables with 3 tablespoons oil.
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Grill or broil until light brown and tender, 3 to 4 minutes per side.
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Let cool
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Roughly chop vegetables and combine with peppers.
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Season with salt and pepper.
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Combine feta cheese, seasoning and 1 tablespoon of oil from the jar of peppers in a small bowl.
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Scoop out and inch or so from the bread halves.
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Sprinkle cheese mixture on bottom pieces, then spoon in vegetables and cover with top halves.
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Cut into wedges and serve.