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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:
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.
Originally published as Roasted Veggie Sandwiches in
Light & Tasty
August/September 2003, p22
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