Roasted Vegetable Sandwich Recipe

Summary

MethodDish
Main Ingredient

Ingredients

 Garlic head1⁄2 Clove (2.5 gm)
 Sliced portobello mushrooms2 Cup (32 tbs)
 Diagonally sliced zucchini1 1⁄4 Cup (20 tbs)
 Seeded chopped anaheim1 Cup (16 tbs)
 Thinly peeled sliced acorn squash1 Cup (16 tbs)
 Thinly sliced red onion1⁄2 Cup (8 tbs)
 Plum tomatoes2 , halved lengthwise and seeded
 Vegetable cooking spray1
 Salt1⁄4 Teaspoon
 Dried thyme1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Rosemary sprigs4
 Plain non-fat yogurt8 Ounce (1 Carton)
 Dijon mustard2 Tablespoon
 Balsamic vinegar1⁄4 Teaspoon
 French bread loaf1 Pound, cut in half lengthwise (1 Loaf)

Nutrition Facts

Serving size: Complete recipe

Calories 1689 Calories from Fat 185

% Daily Value*

Total Fat 19 g29.6%

Saturated Fat 4.9 g24.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2351.7 mg98%

Total Carbohydrates 326 g108.8%

Dietary Fiber 31 g123.8%

Sugars 18.6 g

Protein 87 g174.5%

Vitamin A 44.1% Vitamin C 116%

Calcium 60.8% Iron 123.6%

*Based on a 2000 Calorie diet

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.
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