Roasted Veggie Sandwich
Ingredients
- 1 (3/4 lb) eggplant, cut into 1/4 inch slices ⓘ
- 2 red bell peppers, halved and seeded ⓘ
- 2 portabella mushrooms, sliced
- 1 medium zucchini, cut into 1/4 inch thick slices
- 12 teaspoon black pepper ⓘ
- 14 teaspoon salt ⓘ
- 4 small crusty italian rolls
- 2 tablespoons vinaigrette dressing ⓘ
- 12 red onion, coarsely chopped ⓘ
Instructions
- Preheat oven to 450 degrees.
- Spray two jelly-roll or large roasting pans with nonstick spray.
- Arrange eggplant, mushrooms, and zucchini on pans and spray lightly with cooking spray.
- Sprinkle with salt and pepper and bake until lightly charred, 6-7 min.
- per side.
- Transfer bell peppers to paper bag; fold bag closed and let steam 10 minutes.
- Peel skin from peppers.
- Layer each roll half evenly with peppers, eggplant, mushrooms, and zucchini.
- Sprinkle with dressing and chopped onion.
- Top with remaining roll halves.
Nutrition & Diet Analysis (per serving)
93
kcal
5% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).