Roasted-Vegetable Sandwich

Name: Roasted-Vegetable Sandwich
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters thinly sliced peeled acorn squash; 237 milliliters chopped seeded Anaheim chile; 0 teaspoons balsamic vinegar; 2 Tbsps Dijon mustard; 0 teaspoons dried thyme; 454 grams French bread, cut in half lengthwise; 1 garlic head; 227 grams carton plain nonfat yogurt; 0 teaspoons pepper; 2 plum tomatoes, halved lengthwise and seeded; 473 milliliters sliced portabella mushrooms; 118 milliliters thinly sliced red onion; 4 rosemary sprigs; 0 teaspoons salt; 296 milliliters diagonally sliced zucchini

Roasted-Vegetable Sandwich might be just the main course you are searching for. This recipe makes 6 servings with 271 calories, 13g of protein, and 2g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up rosemary sprigs, salt, balsamic vinegar, and a few other things to make it today. To use up the nonfat yogurt you could follow this main course with the Pineapple Upside Down Yogurt Cake as a dessert. It is a good option if you're following a vegetarian diet.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil; set aside.

Ingredients you will need

Clove

Garlic

Wrap

Equipment you will use

Aluminum Foil

Arrange mushrooms and next 5 ingredients (mushrooms through tomatoes) on a jelly-roll pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Mushrooms

Tomato

Jelly

Roll

Equipment you will use

Frying Pan

Sprinkle salt, thyme, and pepper over vegetables; toss well. Nestle rosemary sprigs into vegetables.

Ingredients you will need

Vegetable

Rosemary

Pepper

Thyme

Salt

Bake garlic and vegetables at 350 for 45 minutes, stirring vegetables every 15 minutes. Discard rosemary sprigs. Separate garlic cloves, and squeeze to extract garlic pulp; discard skins. Set garlic pulp aside.

Ingredients you will need

Garlic

Vegetable

Rosemary

Extract

Equipment you will use

Oven

Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 10 minutes. Scrape yogurt into a bowl, using a rubber spatula. Stir in garlic pulp, mustard, and vinegar; set aside.

Ingredients you will need

Mustard

Vinegar

Garlic

Spread

Yogurt

Equipment you will use

Paper Towels

Spatula

Bowl

Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell; reserve torn bread for another use.

Ingredients you will need

Bread

Spread yogurt mixture over top and bottom halves of loaf. Arrange vegetables on bottom half of loaf; replace top half. Wrap loaf in foil; bake at 350 for 15 minutes.

Ingredients you will need

Vegetable

Spread

Yogurt

Wrap

Equipment you will use

Oven

Aluminum Foil

Cut into 6 equal portions.