| 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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