Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
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  • 1 star values: 0
Recipe by Cooking Light September 1997


Recipe Summary test

6 sandwiches


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°.

  • Combine first 8 ingredients in a large bowl; stir with a whisk. Add eggplant, yellow squash, bell pepper, and zucchini; toss gently. Place vegetable mixture in a jelly-roll pan. Bake at 425° for 20 minutes or until vegetables are tender, stirring occasionally.

  • Combine roasted vegetables and cubed tomato, and toss gently. Arrange vegetable mixture on bottom half of loaf, and top with cheese slices and top half of loaf. Place loaf on a jelly-roll pan, and bake at 425° for 5 minutes or until cheese melts. Cut loaf crosswise into 6 pieces.

Nutrition Facts

339 calories; calories from fat 21%; fat 8g; saturated fat 3.6g; mono fat 3.2g; poly fat 1.2g; protein 15.3g; carbohydrates 50.5g; fiber 3.8g; cholesterol 19mg; iron 3.3mg; sodium 577mg; calcium 257mg.