Soups & Sandwiches
3 Tbsp balsamic or
red wine vinegar
2 tsp olive oil
1/4 cup fresh basil, chopped, or 1 Tbsp dried basil
1 small eggplant, sliced into thin rounds
1 zucchini, thinly sliced
1 yellow summer squash, thinly sliced
1 red bell pepper, seeded & thinly sliced
1 small red onion, sliced & separated
8 slices sourdough bread or 4 rolls
1/4 cup nonfat
2 Tbsp reduced-fat mayonnaise
1 Tbsp additional fresh basil
1 tsp lemon juice
Preheat oven to
450F degrees. Blend vinegar, oil and basil. Add vegetables, tossing to coat.
Place vegetables in roasting pan and cook, stirring occasionally, until tender
and lightly browned (about 30 minutes). Cool vegetables.
ingredients for spread (recipe can be prepared ahead and refrigerated at this
sandwiches, spread basil yogurt mixture on your favorite bread, pita halves,
or crusty rolls. Top with veggie mixture & serve.
Information (per sandwich): 230 Cal; 5 g Fat; 41 g Carb; 7
g Protein; 0 mg Cholesterol; 566 mg Sodium.
Exchanges: 2 Bread; 1-1/2 Veg; 1 Fat.
* Provided for information use only