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Ingredientes
- Nonstick vegetable oil spray as needed
- 2 med zucchini each cut lengthwise into 4 slices
- 1 lrg red bell pepper quartered
- 1 lrg eggplant cut crosswise into 1/2"-thick slices
- 2 Tbsp. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 3 tsp minced fresh oregano
- 3 tsp minced fresh thyme
- 1 Tbsp. red wine vinegar
- 5 ounce soft fresh goat cheese room temperature
- 1 tsp grated lemon peel
- 8 slc whole-grain bread or possibly whole-grain rolls
- 2 c. baby spinach leaves - (packed)
Direcciones
- Preheat oven to 400 degrees. Spray 2 large baking sheets with nonstick spray.
- Arrange zucchini, bell pepper, and eggplant on prepared baking sheets. Drizzle with 1 Tbsp. oil. Sprinkle with salt and pepper. Roast 15 min. Turn vegetables over. Roast till tender and brown in spots, about 10 min longer for zucchini and 25 min longer for bell pepper and eggplant.
- Whisk 1 1/2 tsp. oregano, 1 1/2 tsp. thyme, vinegar, and remaining 1 Tbsp. oil in large bowl to blend. Add in roasted vegetables and toss to coat.
- Mix cheese, 1 1/2 tsp. oregano, 1 1/2 tsp. thyme, and lemon peel in medium bowl. Place all bread slices on work surface. Spread each with cheese mix. Top 4 bread slices with roasted vegetables, then spinach leaves. Cover with remaining bread slices, cheese-side down. Cut each sandwich in half.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 4 servings | |
| Calories 149 | |
| Calories from Fat 71 | 48% |
| Total Fat 8.1g | 10% |
| Saturated Fat 5.28g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 152mg | 6% |
| Potassium 615mg | 18% |
| Total Carbs 11.83g | 3% |
| Dietary Fiber 5.6g | 19% |
| Sugars 5.61g | 4% |
| Protein 9.38g | 15% |
