Roasted Veggie Sandwich Recipe

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Ingredients:

Serving

1 (3/4 lb) eggplant , cut into 1/4 inch slices
2 red bell peppers, halved and seeded
2 portabella mushrooms, sliced
1 medium zucchini , cut into 1/4 inch thick slices
1/2 tsp black pepper
1/4 tsp salt
4 small crusty italian roll
2 tbsp vinaigrette dressing
1/2 red onion, coarsely chopped

Directions:

Preheat oven to 450 degrees.
Spray two jelly-roll or large roasting pans with nonstick spray.
Arrange eggplant, mushrooms, and zucchini on pans and spray lightly with cooking spray.
Sprinkle with salt and pepper and bake until lightly charred, 6-7 min.
Per side.
Transfer bell peppers to paper bag; fold bag closed and let steam 10 minutes.
Peel skin from peppers.
Layer each roll half evenly with peppers, eggplant, mushrooms, and zucchini.
Sprinkle with dressing and chopped onion.
Top with remaining roll halves.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	185.24 Kcal (776 kJ)
Calories from fat	32.41 Kcal
		% Daily Value*
Total Fat	3.6g	6%
Sodium	494.82mg	21%
Potassium	561.05mg	12%
Total Carbs	32.69g	11%
Sugars	9.16g	37%
Dietary Fiber	6.08g	24%
Protein	5.64g	11%
Vitamin C	63.4mg	106%
Vitamin A	1.5mg	49%
Iron	26.4mg	146%
Calcium	54.8mg	5%

Amount Per 100 g
Calories	63.45 Kcal (266 kJ)
Calories from fat	11.1 Kcal
		% Daily Value*
Total Fat	1.23g	6%
Sodium	169.49mg	21%
Potassium	192.18mg	12%
Total Carbs	11.2g	11%
Sugars	3.14g	37%
Dietary Fiber	2.08g	24%
Protein	1.93g	11%
Vitamin C	21.7mg	106%
Vitamin A	0.5mg	49%
Iron	9mg	146%
Calcium	18.8mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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