Roasted Veggie Melt

Although this sandwich is at its best served hot, it's really good cold, too. And since it's pretty big, don't worry about not finishing it at one sitting. It's great leftover, too!

Serves: 6

Cooking Time: 45 min

Ingredients

• 1 eggplant, peeled and cut into 1/4-inch slices
• 1 red onion, cut into 1/2-inch slices
• 1 red bell pepper, cut into 8 strips
• 1/4 cup olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup (2 ounces) shredded reduced-fat mozzarella cheese
• 1 (10-ounce) loaf French bread, split in half lengthwise

Instructions

1. Preheat oven to 450°F. In a large roasting pan or rimmed baking sheet, combine all ingredients except the cheese and bread; toss until well combined. Roast for 35 to 40 minutes, or until vegetables are tender.
    
2. Sprinkle with cheese and bake 3 to 4 more minutes, or until cheese melts.
    
3. Place roasted vegetables evenly over cut sides of the French bread then cut each half into thirds and serve immediately.

Nutritional Information

Serving Size: 1 slice, Exchanges: 2 Starch, 1 Vegetable, 1-1/2 Fat
Calories 240, Calories from Fat 69, Total Fat 8g, Saturated Fat 2.3g, Cholesterol 8mg, Sodium 532mg, Total Carbohydrate 33g, Dietary Fiber 3g, Sugars 5g, Protein 10g