Top Review by Mysterygirl
I have to apologize for the delay in reviewing. I made this some time back and when I went to look for it in my reviews it wasn't there. Glad I found it again because this sandwich is marvelous. Great for the vegetarians and meat eaters alike. The flavors are fantastic. Thanks for posting.
- 1 small eggplant, peeled and sliced thick
- 1 sweet red pepper, quartered
- 1 medium tomatoes, 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
Directions See How It's Made
- Preheat the oven to 400F.
- Coat a large baking sheet with no-stick spray.
- Arrange the eggplant, peppers, tomatoes, and onions on the sheet. Brush with the oil.
- Sprinkle with the garlic and rosemary.
- Bake for 45 minutes, or until golden brown and tender.
- Split the bread horizontally and scoop out the interior, leaving a 1" shell.
- (Reserve the bread for another use.) Spread the yogurt over the bottom of the shell, then sprinkle with the vinegar.
- Arrange the vegetables in the bottom of the shell.
- Sprinkle with the Parmesan.
- Top with the spinach.
- Place the top of the bread over the filling.
- Wrap tightly in plastic wrap and refrigerate for 30 minutes, or until chilled.
- Cut to 8 wedges.
- To freeze, pack the cooled roasted vegetables tightly into freezer-quality plastic containers, To use, thaw overnight in the refrigerator.