HERBED GOAT CHEESE AND ROASTED-VEGETABLE SANDWICHES

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HERBED GOAT CHEESE AND ROASTED-VEGETABLE SANDWICHES

 

Nonstick vegetable oil spray

2 medium zucchini, each cut lengthwise into 4 slices

1 large red bell pepper, quartered

1 large eggplant, cut crosswise into 1/2-inch-thick

slices

2 tablespoons extra-virgin olive oil

 

3 teaspoons chopped fresh oregano

3 teaspoons chopped fresh thyme

1 tablespoon red wine vinegar

 

2/3 cup soft fresh goat cheese, room temperature

(about 5 ounces)

1 teaspoon grated lemon peel

8 slices whole grain bread or whole grain rolls

2 cups (packed) baby spinach leaves

 

Preheat oven to 400°F. Spray 2 large baking sheets

with nonstick spray. Arrange zucchini, bell pepper,

and eggplant on prepared baking sheets. Drizzle with 1

tablespoon oil. Sprinkle with salt and pepper. Roast

15 minutes. Turn vegetables over. Roast until tender

and brown in spots, about 10 minutes longer for

zucchini and 25 minutes longer for bell pepper and

eggplant.

 

Whisk 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme,

vinegar, and remaining 1 tablespoon oil in large bowl

to blend. Add roasted vegetables and toss to coat.

 

Mix cheese, 1 1/2 teaspoons oregano, 1 1/2 teaspoons

thyme, and lemon peel in medium bowl. Place all bread

slices on work surface. Spread each with cheese

mixture. Top 4 bread slices with roasted vegetables,

then spinach leaves. Cover with remaining bread

slices, cheese side down. Cut each sandwich in half.

 

Makes 4 servings.

 

Per serving: calories, 342; total fat, 16 g; saturated

fat, 7 g; cholesterol, 16 mg

 

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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