Greek Roasted-Vegetable Sandwich
1 tablespoon olive oil
1 eggplant (about a pound)
2 small zucchini
2 medium red potatoes
1 large, sweet onion (Vidalia, Spanish, or red)
1 red or yellow bell pepper
4 plum tomatoes
4 tablespoons feta cheese (about 4 ounces)
Fresh oregano to taste
4 thick slices of a dense, crusty bread
Preheat oven to 450°F. Wash and cut eggplant, zucchini, potatoes, and onion into 1/2-inch-thick
rounds. Slice pepper into 1/2-inch strips. Halve the tomatoes. Lightly brush olive
oil on cookie sheet and arrange vegetables in a single layer. Sprinkle oregano on
vegetables. Bake 10 minutes. Turn vegetables and bake 10 minutes more. Potatoes and
pepper slices may need more time. Let cool slightly for easier handling.
Create 4 open-faced sandwiches by layering vegetables with a little feta cheese. Return
to warm oven to melt cheese and toast bread, about 5 minutes.
Each serving contains about 430 calories, 71 g carbohydrates, 15 g protein, 10 g fat,
775 mg sodium, and 13 g fiber.