Be the first to write a review
Rate recipe
Looking for a delicious way to use a variety of veggies? Our Test Kitchen home economists recommend tucking your garden harvest into this hearty sandwich. The pleasant flavor of eggplant, red pepper, onion, zucchini and yellow summer squash is enhanced by a creamy basil yogurt spread. The bright blend of colors is sure to perk appetites, too!
This recipe is:
Healthy
Please log in to rate this recipe
Nutritional Analysis: One sandwich equals 275 calories, 7 g fat (1 g saturated fat), 3 mg cholesterol, 421 mg sodium, 47 g carbohydrate, 8 g fiber, 9 g protein. Diabetic Exchanges: 3 vegetable, 2 starch, 1 fat.
Roasted Veggie Sandwiches published in Light & Tasty August/September 2003, p22
Hollowing out a loaf of bread offers an edible treat for your next picnic sandwich. Choose your favorite…
Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.
Get recipes »
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today!
Rate and review this recipe»
New recipes and fan favorites delivering daily inspiration.
© Taste of Home, 2009