Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Roasted Veggie Sandwich

Recipe Name

Roasted Veggie Sandwich

Submitted by

kathyjordansaff

Recipe Description

Hearty and richly flavored, but still healthy!

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	60	Ready In (minutes)	80

Recipe Nutrition ... build a NutritionPlan with our meal planner

Roasted Veggie Sandwich
Ingredients
Amt.	Measure	Ingredient



1	medium	zucchini, cut into strips
1	medium	Yellow squash, sliced
1	small	sliced very thinly
1	large (7-1/4" to 8-1/2" long)	Carrot, sliced into thick coins
12	medium	white mushrooms, Sliced
1	eggplant, unpeeled (approx 1-1/4 lb)	Eggplant, cut into 1/2 inch wedges
4	tablespoons	olive oil
1	tablespoon	kosher salt
1	teaspoon	black pepper
1	medium (approx 2-3/4" long, 2-1/2" dia)	Peppers, sweet, red, raw, chopped in large pieces

Steps

Sequence	Step

1	Roast vegetables with a light coating of olive oil, salt, and pepper for 40 minutes to an hour, in a 400-degree oven or on the grill until they are soft and caramelized.
2	Serve cooked vegetables on good bread with the olive tapenade.

with Olive Tapenade
Ingredients
Amt.	Measure	Ingredient



3	tablespoons, drained	capers
1 1/2	small	cups Calamata olives, pitted
2	cloves	garlic minced
1/4	cup	parsley, minced fresh
1	teaspoon	olive oil

Steps

Sequence	Step

1	Using a food processor, chop all ingredients until fine, but still retaining some texture.
2	Spread the tapenade on the bread.

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact