Roast Vegetable Sandwich

Recipe Ingredients

1/4 cup	59ml	Olive oil
1 teaspoon	5ml	Chopped fresh rosemary or lavender
1 teaspoon	5ml	Chopped garlic
1 teaspoon	5ml	Chopped fresh mint
2 tablespoons	30ml	Balsamic vinegar
1 teaspoon	5ml	Honey
1		Salt
1		Ground pepper
1/2		Eggplant - sliced 1/8" thick
1/2		Tomato - sliced 1/8" thick
1/2		Red onion - sliced 1/8" thick
1/3		Zucchini - sliced 1/8" thick
2		Buns (whole-wheat or multigrain)
4		Spinach leaves - rinsed, dried

Recipe Instructions

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.

Yield: 2 servings.

Tester's note: The mint and rosemary make this veggie sandwich special. We had enough roasted vegetables to spread over four buns.

Source:
St. Louis Post-Dispatch - 09-21-1998 - Adapted from The Anti-Arthritis Diet

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