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Roasted vegetable sandwiches

Preparation time: 30 minutes
Marinating time: 1 hour
Cooking time: 16–22 minutes

Ingredients

2 zucchini (about 8 inches long), cut diagonally into 1/4-inch-thick slices
1/2 large purple onion, cut into 1/4-inch-thick slices and separated into rings
4 ounces mushrooms, thickly sliced
1/2 14-ounce can artichoke hearts, drained and quartered
1/2 cup bottled balsamic vinaigrette salad dressing
1 jar (7 ounces) roasted red peppers, drained
Cooking spray
9 (2-ounce) French rolls
9 (3/4-ounce) slices smoked provolone cheese

Place zucchini slices, onion rings, mushroom slices, and quartered artichoke hearts into a bowl. Drizzle with balsamic vinaigrette and toss to coat vegetables well. Let mixture stand at room temperature 1 hour, stirring occasionally. Gently toss in red peppers to coat with dressing. Drain vegetables and discard remaining dressing.

Preheat oven to 450°F. Spread out vegetables in a 9" x 13" pan coated with cooking spray. Roast vegetables for 15–20 minutes, or until tender when pierced with a fork; carefully stir halfway through cooking. Warm French rolls. Split rolls and place the bottoms on a baking sheet. Drain liquid off vegetables. Spoon about 1/2 cup vegetables on the bottom of each roll. Top each with a slice of provolone cheese and the other half of the roll. Return to the oven for 1–2 minutes, or until cheese melts.

Yield: 9 sandwiches
Serving Size: 1 sandwich

Nutritional Information

Per Serving:
  Calories: 282
  Carbohydrate: 36 gg
  Protein: 12 g
  Fat: 10 g
  Saturated fat: 5 g
  Sodium: 710 mg
  Fiber: 3 g
  Exchanges per serving: 2 starch, 1 vegetable, 1 lean meat, 1 fat
  Carbohydrate choices: 2 1/2

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