Open-Faced Veggie Sandwiches |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Virginia Lawson CORTEZ, COLORADO By now, your garden is probably filled with ripe veggies! I jazz up this delightful sandwich with a tasty dressing and Muenster cheese. Ingredients:
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 |
Directions:
1. 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.
2. Bake, uncovered, 15-20 minutes or until lightly browned, stirring occasionally.
3. 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. Yield: 4 servings.
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