Roasted Veggie Sandwiches

Recipe Ingredients

1 teaspoon	5ml	Eggplant - (abt 3/4 lb) - cut in 1/4" slices (small)
2		Red bell peppers - halved and seeded
2		Portobello mushrooms - sliced
1		Zucchini - cut into 1/4" slices (medium)
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Salt
4 teaspoons	20ml	Crusty Italian rolls (small)
2 tablespoons	30ml	Fat-tree vinaigrette salad dressing
1/2		Red onion - coarsely chopped

Recipe Instructions

Arrange the oven racks to divide the oven into thirds; preheat the oven to 500 degrees. Spray two 15- by 10-inch jelly-roll or large roasting pans with nonstick cooking spray.

Arrange the eggplant, bell peppers, mushrooms and zucchini on the pans; spray lightly with nonstick cooking spray and sprinkle with the black pepper and salt. Bake until lightly charred, 6 to 7 minutes on each side.

Transfer the bell peppers to a paper bag; fold the bag closed and let the peppers steam 10 minutes. Peel the peppers. Layer 4 roll halves evenly with the peppers, eggplant, mushrooms and zucchini; then sprinkle with the dressing and onion. Top with the remaining 4 roll halves.

This recipe yields 4 servings.

Per Serving: 216 Calories, 3 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 570 mg Sodium, 41 g Total Carbohydrate, 5 g Dietary Fiber, 8 g Protein, 93 mg Calcium.

Serving Provides: 2 Breads, 2 Fruit/Vegetables.

Points Per Serving: 4.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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