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Open-Faced Veggie Sandwiches Recipe

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Virginia Lawson CORTEZ, COLORADO By now, your garden is probably filled with ripe veggies! I jazz up this delightful sandwich with a tasty dressing and Muenster cheese.

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Open-Faced Veggie Sandwiches Recipe

Prep: 25 min. Bake: 20 min.

Yield: 4 Servings

25 20 45

Ingredients

2 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 medium eggplant, thinly sliced
2 medium zucchini, halved and sliced
1 large onion, sliced
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
1/4 cup mayonnaise
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
4 slices Italian bread (1/2 inch thick), toasted
1 medium tomato, thinly sliced
4 slices Muenster cheese

Directions

In a large bowl, combine the oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Transfer to two 15-in. x 10-in. x 1-in. baking pans.
Bake, uncovered, at 425° for 15-20 minutes or until lightly browned, stirring occasionally.
Combine the mayonnaise, vinegar and mustard; spread over toast. Place on a baking sheet. Top with vegetable mixture, tomato and cheese. Broil 6-8 in. from the heat for 2-3 minutes or until cheese is melted. Yield: 4 servings.

Nutritional Facts 1 sandwich equals 390 calories, 25 g fat (7 g saturated fat), 25 mg cholesterol, 688 mg sodium, 32 g carbohydrate, 8 g fiber, 11 g protein.

Originally published as Open-Faced Veggie Sandwiches in Country August/September 2008, p51

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Open-Faced Veggie Sandwiches (1)

Open-Faced Veggie Sandwiches

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Reviewed on Aug. 13, 2009 by Eileen156

I made this last night and my husband went nuts for it! I left out the eggplant(personally don't care for it)and it was delicious! will make again, thanks for sharing this