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Roasted Vegetable Sandwiches Recipe

Roasted Vegetable Sandwiches Recipe

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Ingredients:

Serving

1 lb zucchini , cut into 1/2-inch-thick slices
1 lb yellow squash , cut into 1/2-inch-thick slices
1 (6-oz) package presliced portobello mushrooms
1 tbsp olive oil
5 oil-packed sun-dried tomato halves, drained
1/4 cup light mayonnaise
1 tbsp dijon mustard
1/4 tsp salt
1/8 tsp black pepper
1 (18.5-oz) package wheat rolls, toasted and sliced in half
1 cup (4 oz) preshredded part-skim mozzarella cheese

Directions:

Preheat oven to 450°.
Combine first 4 ingredients in a heavy-duty zip-top plastic bag; seal and shake to coat with oil.
Arrange vegetable mixture in a single layer on a large foil-lined jelly roll pan. Bake at 450° for 20 minutes; turn vegetables with a spatula. Bake 20 minutes or until lightly browned.
Combine tomato and next 4 ingredients in a food processor; process until smooth.
Spread tomato mixture evenly on top half of each roll. Arrange vegetable mixture evenly over bottom half of each roll. Top evenly with cheese and remaining halves of rolls. Wrap each sandwich in foil. Bake at 450° for 10 minutes or until cheese melts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	99.96 Kcal (419 kJ)
Calories from fat	47.4 Kcal
		% Daily Value*
Total Fat	5.27g	8%
Cholesterol	1.6mg	1%
Sodium	248.53mg	10%
Potassium	553.66mg	12%
Total Carbs	10.61g	4%
Sugars	3.54g	14%
Dietary Fiber	1.18g	5%
Protein	3.68g	7%
Vitamin C	32.1mg	53%
Iron	1.1mg	6%
Calcium	34.5mg	3%

Amount Per 100 g
Calories	57.61 Kcal (241 kJ)
Calories from fat	27.32 Kcal
		% Daily Value*
Total Fat	3.04g	8%
Cholesterol	0.92mg	1%
Sodium	143.23mg	10%
Potassium	319.08mg	12%
Total Carbs	6.11g	4%
Sugars	2.04g	14%
Dietary Fiber	0.68g	5%
Protein	2.12g	7%
Vitamin C	18.5mg	53%
Iron	0.6mg	6%
Calcium	19.9mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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