Roasted Vegetable Sandwich
|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|
|Dried thyme||1⁄4 Teaspoon|
|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)|
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.