Roasted Vegetable Sandwich by Lynette Rohrer Shirk
The variety of vegetables in this sandwich provides a lot of fiber with a lot of flavor. If you leave the skin on the eggplant, you'll have more fiber. If you are grilling outdoors, add extra vegetables and use them the next day on a sandwich. Try to find whole-grain Foccacia; it's got loads more nutrition and fiber than white bread.
Yields 1 sandwich
Calories: 343.98
Protein: 7.46 grams
Carbohydrates: 39.83 grams
Fiber: 5.19 grams
Fat: 18.46 grams
¼″-thick slice eggplant
2 ¼″-thick slices zucchini
2 ¼″-thick slices yellow summer squash
¼″-thick slice red onion
¼″-thick slice fennel bulb
2 teaspoons olive oil
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon mayonnaise
1 teaspoon basil pesto
1 square Foccacia bread, split horizontally
1 large piece roasted red bell pepper
¼ cup alfalfa sprouts carrot sticks
Preheat the oven to 375°F.
Brush the eggplant, zucchini, summer squash, red onion, and fennel slices with the olive oil and sprinkle them with salt and pepper.
Place them on a baking pan lined with nonstick foil and roast them in the oven for about 35 minutes. Let cool.
Mix the mayonnaise and pesto and spread the mixture onto the inside of both the top and bottom pieces of Foccacia.
Layer the roasted vegetables, including the red bell pepper, on the bottomhalf of the Foccacia, and then top them with alfalfa sprouts. Place the top half of Foccacia on and cut the sandwich in half diagonally. Serve with carrot sticks.
Grilled Vegetables
From sandwich fillings to salads to side dishes, grilled vegetables are absolutely versatile. They are beautiful when dressed with a bit of sesame oil for an Asian flavor and served over brown rice. Add Mediterranean herbs, such as basil, oregano, and/or rosemary and toss them over an arugula salad. You'll get great flavor as well as plenty of fiber.
