Roasted-Vegetable Sandwich

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Cooking Light

Nutritional Information

Calories 261
Caloriesfromfat 7 %
Fat 2 g
Satfat 0.5 g
Monofat 0.6 g
Polyfat 0.8 g
Protein 10.4 g
Carbohydrate 47.8 g
Fiber 3 g
Cholesterol 2 mg
Iron 2 mg
Sodium 679 mg
Calcium 148 mg


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


Preheat oven to 350°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil; set aside.

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.

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.

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.