Sandwich

Spanish Roasted Vegetable Sandwiches is for Sandwich.

Spanish Roasted Vegetable Sandwiches takes several minutes to prepare.

Spanish Roasted Vegetable Sandwiches takes several minutes to cook.

Spanish Roasted Vegetable Sandwiches makes 4 servings.

The ingredients for Spanish Roasted Vegetable Sandwiches are:

2 yellow squash or zucchini, sliced lengthwise (1 lb.)
1 medium eggplant, sliced lengthwise (1 lb.)
1 medium red onion, sliced in rings
2 large portobello mushroom caps (6 oz.)
2 red peppers, sliced in half and de-seeded
2 Tbs. whole natural blanched almonds
2 Tbs. balsamic vinegar
1 clove garlic, chopped (1 tsp.)
1 5.3-oz. log goat cheese, softened
1 Tbs. chopped fresh basil
4 multigrain rolls, split horizontally
4 green leaf lettuce leaves

Here is how you make Spanish Roasted Vegetable Sandwiches:

1. Preheat grill. Place peppers skin side down on the grill and cook until charred and the skin is bubbling. Put into a bowl and place plastic wrap on until the skin is easy to peel. About 15 minutes. 2. Place roasted red peppers, almonds, vinegar, and garlic in bowl of food processor. Pur?e until smooth. Season with salt and pepper.3. Mash goat cheese and basil in bowl.4. Spread squash, eggplant, onion, and mushrooms in single layer on grill, and spray with cooking spray. Turn over for another few minutes.5. Spread bottom halves of rolls with goat cheese mixture. Top each with lettuce leaf. Divide vegetables over lettuce. Spread roasted red pepper mixture on top halves of rolls, and press together to adhere.Serving Size: 4 sandwichesNumber of Servings: 4Recipe submitted by SparkPeople user MADEMCHE.

The nutritional information for Spanish Roasted Vegetable Sandwiches is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 360.8

• Total Fat: 12.5 g
• Cholesterol: 38.1 mg
• Sodium: 632.5 mg
• Total Carbs: 51.2 g
• Dietary Fiber: 9.7 g
• Protein: 15.7 g

The dietary needs meet for Spanish Roasted Vegetable Sandwiches is Vegetarian