Roasted Vegetable Sandwich

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 3
• 2 roma tomatoes, sliced in half, seeded
• 2 anaheim chilies, sliced in half, seeded
• 1/2 acorn squash, seeded, peeled, cubed
• 1 package sliced portabella mushroom
• 2 small zucchini, sliced thin, about 1/4 inch slices, on the diagonal
• 2 small pattypan squash or 2 small crookneck yellow squash, sliced thin on diagonal for crookneck, 1/4 inch, sliced thin for pattypan
• 1 small red onions or 1 small vidalia onion, peeled and sliced thin
• 1 head garlic, remove some of the papery skin, but make sure the head still holds together, wrapped in aluminum foi
• 4 long fresh rosemary sprigs
• 1/4 cup yogurt cheese (take one cup of plain yogurt with no gelatin added, place in coffee filter, place that into a strai)
• 2 teaspoons dijon mustard
• 1/2 teaspoon balsamic vinegar
• 1 (16 ounce) crusty french bread or italian bread, sliced in half

Recipe

• 1 preheat oven to 375°f.
• 2 arrange your vegetables on a very large pan lined with aluminum foil and sprayed lightly with non-stick cooking spray.
• 3 top with the rosemary sprigs.
• 4 bake for about 35 minutes or until the vegetables are soft and the skin on the peppers and tomatoes is blistered.
• 5 don't turn off the oven.
• 6 skin the tomatoes and peppers.
• 7 throw out the rosemary.
• 8 scoop out the middle of the bread to make a well for your vegetables.
• 9 mix the yogurt cheese, dijon mustard, balsamic vinegar and garlic (remove the remaining papery skin and mash the garlic) in a small bowl.
• 10 spread on cut sides of bread.
• 11 arrange the vegetables on the bread and wrap the sandwich in aluminum foil.
• 12 bake in oven for about 15 minutes.
• 13 slice into 3-4 slices and serve.