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Roasted Vegetable Sandwich

Healthycooking's picture
Ingredients
  Garlic head 1⁄2 Clove (2.5 gm)
  Sliced portobello mushrooms 2 Cup (32 tbs)
  Diagonally sliced zucchini 1 1⁄4 Cup (20 tbs)
  Seeded chopped anaheim 1 Cup (16 tbs)
  Thinly peeled sliced acorn squash 1 Cup (16 tbs)
  Thinly sliced red onion 1⁄2 Cup (8 tbs)
  Plum tomatoes 2 , halved lengthwise and seeded
  Vegetable cooking spray 1
  Salt 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Rosemary sprigs 4
  Plain non-fat yogurt 8 Ounce (1 Carton)
  Dijon mustard 2 Tablespoon
  Balsamic vinegar 1⁄4 Teaspoon
  French bread loaf 1 Pound, cut in half lengthwise (1 Loaf)
Directions

Preheat oven to 350°.
Remove white papery skin from garlic head (do not peel or separate the cloves).
Wrap head in foil; set aside.
Arrange mushrooms and next 5 ingredients on a jelly-roll pan coated with cooking spray.
Sprinkle salt, thyme, and pepper over vegetables; toss well.
Nestle rosemary sprigs into vegetables.
Bake garlic and vegetables at 350° for 45 minutes, stirring vegetables every 15 minutes.
Discard rosemary sprigs.
Separate garlic cloves, and squeeze to extract garlic pulp; discard skins.
Set garlic pulp aside.
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness.
Cover with additional paper towels; let stand 10 minutes.
Scrape yogurt into a bowl, using a rubber spatula.
Stir in garlic pulp, mustard, and vinegar; set aside.
Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell; reserve torn bread for another use.
Spread yogurt mixture over top and bottom halves of loaf.
Arrange vegetables on bottom half of loaf; replace top half.
Wrap loaf in foil; bake at 350° for 15 minutes.

Recipe Summary

Method: 
Roasted
Dish: 
Sandwich
Ingredient: 
Vegetable

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