Roasted Vegetable Sandwiches

Preparation Time: 20 minutes
Difficulty Level: 2
Servings: 4 sandwiches

INGREDIENTS
3 Tbsp balsamic or red wine vinegar
2 tsp olive oil
1/4 cup fresh basil, chopped, 1 Tbsp dried basil
1 small eggplant, sliced into thin rounds
1 zucchini, thinly sliced
1 yellow summer squash, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 small red onion, sliced and separated

Basil-Yogurt Spread:

1/4 cup nonfat yogurt
2 Tbsp reduced -fat mayonnaise
1 Tbsp additional fresh basil
1 tsp lemon juice
8 slices sourdough bread or 4 rolls

DIRECTIONS
Preheat oven to 450F degrees. Blend vinegar, oil and basil. Add
vegetables, tossing to coat.

Place vegetables in roasting pan and cook, stirring occasionally, until
tender and lightly browned- about 30 minutes. Cool vegetables.

Whisk together ingredients for spread (recipe can be prepared ahead and
refrigerated at this point).

To assemble sandwiches, spread basil yogurt mixture on your favorite
bread, pita halves, or crusty rolls. Top with veggies mixture and serve.

NUTRITIONAL INFORMATION per serving:
230 calories; 5g fat; 41g carb;
7g protein; 0mg cholesterol; 566mg sodium

Diabetic Exchanges: 2 Bread; 1-1/2 Vegetable; 1 Fat

Source: This recipe is originally from From Recipes for Healthier Eating
from the American Institute for Cancer Research © 1996. It was contributed
to us by Marilyn Helton, editor of the Cinnamon Hearts Newsletter.




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