ROASTED
VEGETABLE SANDWICH
Servings:
4
What you need:
- 2 six-inch zucchinis
- 1 medium-sized eggplant
- 3 large carrots
- 1 red pepper
- 2 cloves of garlic
- 1 large onion
- ½ cup olive oil
- ¼ cup of balsamic
vinegar
- basil
- salt
- pepper
What
to do:
- Slice eggplant and
zucchini lengthwise, making slices 1/8" thick. (as thick as your pinky)
- Cut carrots in diagonal
slices 1/8" thick.
- Cut out stem of red
pepper and slice lengthwise about 1/2" wide.(finger width)
- Cut onion in medium
thick slices.
- Cut garlic into very
tiny pieces. (Mince)
- Place ingredients
in oven dish so that they do NOT spread out. This is to keep them from drying
out as they cook.
- Mix balsamic vinegar
, basil, salt, black pepper and a bit of olive oil with vegetables.
- Cover dish tightly
with aluminum foil.
- Cook in oven at 450
degrees till vegetables are soft. This takes 20 minutes.
- Take cover off dish
and place dish on top rack in oven.
- Set oven to "Broil."
Allow vegetables to broil, making sure that each of the vegetables except
the carrots, chars a bit under the heat of the oven. That makes them sweeter.
- Remove dish from oven
when skin of red pepper can be peeled off easily and when onions have charred
(slightly burned) a bit.
- Allow vegetables
to cool. Either warm or room temperature vegetables may be spread onto whole
grain bread.
- Enjoy.
Add alfalfa
sprouts and tomato slices for extra vitamins !
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TO NUTRITION FACTS