Ingredients
- 1 small eggplant, peeled and cut into thick slices
- 1 sweet red pepper, quartered
- 1 medium tomato, halved
- 1 small onion, cut into thick slices
- 2 tablespoon olive oil
- 2 teaspoon minced garlic
- 1/2 teaspoon crushed dried rosemary
- 1 teaspoon round loaf italian bread (8” diameter)
- 2 tablespoon nonfat plain yogurt
- 3 tablespoon balsamic vinegar
- 2 teaspoon grated parmesan cheese
- 1/2 cup tightly packed spinach leaves
Preparation
Baking Directions:
1.Preheat the oven to 400 degrees.
2.Coat a large baking sheet with no-stick spray.
Arrange eggplant, peppers, tomatoes and onions on the sheet.
Brush with the oil.
Sprinkle with the garlic and rosemary.
Bake for 45 minutes, or until golden brown and tender.
3.Split the bread horizontally and scoop out the interior, leaving a 1-inch shell.
Spread the yogurt over the bottom of the shell, then sprinkle with vinegar.
4.Arrange the vegetables in the bottom of the shell.
Sprinkle with Parmesan.
Top with the spinach.
Place the top of the bread over the filling.
5.Wrap tightly in plastic wrap and refrigerate for 30 minutes, or until chilled.
Cut into 8 wedges.
Nutrition (per serving; 1 sandwich) 219.7 calories, 6.5 g protein, 35.9 g carbs, 4.2 g fiber, 5.7 g fat, 1.1 g saturated fat, 345.7 mg sodium, 4.5 g sugar.
Serving Directions:
To freeze, pack the cooled roasted vegetables tightly into freezer-quality plastic containers.
To use, thaw overnight in the refrigerator.
