Open-Faced Garden Veggie Sandwiches
Total TimePrep: 25 min. Bake: 20 min.
- 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
- Preheat oven to 425°. In a large bowl, combine oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Transfer to two 15x10x1-in. baking pans.
- Bake, uncovered, 15-20 minutes or until lightly browned, stirring occasionally.
- Combine 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.
Nutrition Facts1 each: 390 calories, 25g fat (7g saturated fat), 25mg cholesterol, 688mg sodium, 32g carbohydrate (10g sugars, 8g fiber), 11g protein.
Sep 10, 2012
This is an excellent recipe except for two things. If you went far enough to make this a veggie sandwich, why not go a step further and remove the fat, cholesterol, and harm to the animals and the planet by using a vegan mayo and a vegan cheese. It doesn't take much to make good and delicious into excellent and mouth-watering. So if you want to help make the world a better place - use veganase and veggie cheese.
Aug 13, 2009
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
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