Roasted Vegetarian Sandwich With Brie Cheese (Light) |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
From R. Reisman. Can't wait to try it! Ingredients:
1/2 large red onion, sliced |
1 red bell pepper, cut in 8 wedges |
1 large portabella mushroom, sliced thickly |
1 zucchini, sliced in 3 lengthwise pieces |
2 tablespoons pesto sauce |
2 tablespoons light sour cream |
1 tablespoon olive oil |
2 teaspoons balsamic vinegar |
1/2 teaspoon minced garlic |
4 large rolls, sliced lengthwise (each approx. 3-1/2 oz) |
2 ounces brie cheese, sliced thinly |
Directions:
1. Preheat oven to 450°F Line a rimmed baking sheet with foil.
2. Place onion, pepper, mushroom, and zucchini on prepared baking sheet. Spray vegetables lightly with cooking spray. Roast vegetables, turning once, for 30 to 35 minutes, or until tender.
3. Meanwhile, in a small bowl, combine pesto and sour cream.
4. Once vegetables are roasted, cut into pieces that fit the shape of the bread. Toss with oil, vinegar, and garlic.
5. Spread pesto mixture over bread; top with vegetable mixture and Brie. Cut in half.
|
|