roast veg sandwich

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Roast Vegetable Sandwich

 

Recipe By :Anti Arthritis Diet

Serving Size : 2 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup olive oil

1 teaspoon fresh rosemary or lavender -- chopped

1 teaspoon chopped garlic

1 teaspoon chopped fresh mint

2 tablespoons balsamic vinegar

1 teaspoon honey

1 pinch salt

1 pinch ground pepper

1/2 eggplant -- sliced 1/8-inch thick

1/2 tomato -- sliced 1/8-inch thick

1/2 red onion -- sliced 1/8-inch thick

1/3 zucchini -- sliced 1/8-inch thick

2 buns (whole-wheat or multigrain)

4 spinach leaves -- rinsed and dried

 

In a large bowl, combine oil, rosemary, garlic, mint, vinegar, honey, salt and

pepper; mix well.

 

Add eggplant, tomato, onion and zucchini. Toss gently, then let marinate for 15

to 30 minutes. Preheat oven to 350 degrees.

 

Drain vegetables; roast in oven for 10 to 15 minutes.

 

Stack vegetables in the bun with spinach; return to oven for 5 minutes.

 

Approximate nutrition information per serving: 230 calories; 3g fat (12 percent

calories from fat); 2mg cholesterol; 9g protein; 41g carbohydrate; 3g fiber;

302mg sodium.

 

Source:

" Anti-Arthritis Diet 1998 Joseph Kandel, M.D. and David B Sudderth, M.D. "

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Per Serving (excluding unknown items): 457 Calories; 30g Fat (57.0% calories

from fat); 8g Protein; 42g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

262mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 6 Fat;

0 Other Carbohydrates.

 

NOTES : Tester's note: The mint and rosemary make this veggie sandwich special.

We had enough roasted vegetables to spread over four buns. 1998, St. Louis

Post-Dispatch

 

Nutr. Assoc. : 0 1286 0 0 0 0 0 0 0 0 0 0 26179 0

 

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