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Roasted-Vegetable Sandwich

Yield 6 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.

  4. 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.

  5. 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.