| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
St. Louis |
Post3 |
2 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
ts |
Chopped fresh rosemary or lavender |
| 1 |
ts |
Chopped garlic |
| 1 |
ts |
Chopped fresh mint |
| 2 |
tb |
Balsamic vinegar |
| 1 |
ts |
Honey |
| 1 |
pn |
Salt |
| 1 |
pn |
Ground pepper |
| 1/2 |
|
Eggplant; sliced 1/8" thick |
| 1/2 |
|
Tomato; sliced 1/8" thick |
| 1/2 |
|
Red onion; sliced 1/8" thick |
| 1/3 |
|
Zucchini; sliced 1/8" thick |
| 2 |
|
Buns; (whole-wheat or multigrain) |
| 4 |
|
Spinach leaves; rinsed, dried |
INSTRUCTIONS
In a large bowl, combine oil, rosemary, garlic, mint, vinegar, honey, salt
and pepper; mix well. Add eggplant, tomato, onion and zucchini. Toss
gently, then let marinate for 15 to 30 minutes. Preheat oven to 350
degrees. Drain vegetables; roast in oven for 10 to 15 minutes. Stack
vegetables in the bun with spinach; return to oven for 5 minutes. Yield: 2
servings.
Tester's note: The mint and rosemary make this veggie sandwich special. We
had enough roasted vegetables to spread over four buns.
Recipe Source: St. Louis Post-Dispatch - 09-21-1998 Adapted from "The
Anti-Arthritis Diet"
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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