Roasted-Vegetable Sandwich |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 garlic head |
2 cups sliced portabella mushrooms |
1 1/4 cups diagonally sliced zucchini |
1 cup chopped seeded anaheim chile |
1 cup thinly sliced peeled acorn squash |
1/2 cup thinly sliced red onion |
2 plum tomatoes, halved lengthwise and seeded |
vegetable cooking spray |
1/4 teaspoon salt |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
4 rosemary sprigs |
1 (8-ounce) carton plain nonfat yogurt |
2 tablespoons dijon mustard |
1/4 teaspoon balsamic vinegar |
1 (1-pound) loaf french bread, cut in half lengthwise |
Directions:
1. Preheat oven to 350°.
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil; set aside.
3. Arrange mushrooms and next 5 ingredients (mushrooms through tomatoes) on a jelly-roll pan coated with cooking spray. Sprinkle salt, thyme, and pepper over vegetables; toss well. Nestle rosemary sprigs into vegetables. 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.
4. 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.
5. Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell; reserve torn bread for another use. 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. Cut into 6 equal portions.
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