French Roasted Vegetable Sandwiches

Total Time: 2 hrs 15 mins Preparation Time: 1 hr Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 1 small eggplant, peeled and sliced thick
• 1 sweet red pepper, quartered
• 1 medium tomato, halved
• 1 small onion, sliced thick
• 2 tablespoons olive oil
• 2 teaspoons garlic, minced
• 1/2 teaspoon dried rosemary, crushed
• 1 round loaf italian bread (8" diameter)
• 2 tablespoons nonfat plain yogurt
• 3 tablespoons balsamic vinegar
• 2 teaspoons parmesan cheese, grated
• 1/2 cup spinach leaves, tightly packed

Recipe

• 1 preheat the oven to 400f.
• 2 coat a large baking sheet with no-stick spray.
• 3 arrange the eggplant, peppers, tomatoes, and onions on the sheet. brush with the oil.
• 4 sprinkle with the garlic and rosemary.
• 5 bake for 45 minutes, or until golden brown and tender.
• 6 split the bread horizontally and scoop out the interior, leaving a 1" shell.
• 7 (reserve the bread for another use.) spread the yogurt over the bottom of the shell, then sprinkle with the vinegar.
• 8 arrange the vegetables in the bottom of the shell.
• 9 sprinkle with the parmesan.
• 10 top with the spinach.
• 11 place the top of the bread over the filling.
• 12 wrap tightly in plastic wrap and refrigerate for 30 minutes, or until chilled.
• 13 cut to 8 wedges.
• 14 to freeze, pack the cooled roasted vegetables tightly into freezer-quality plastic containers, to use, thaw overnight in the refrigerator.