Roasted Eggplant Sandwich

Lately all I want to eat is frozen yogurt and vegetables. I can live off that right? Don’t answer that. As much as I’d love to survive off of TCBY, I’m thinking my new vegetable obsession may be a bit better for me. Steamed, roasted, sauted. It doesn’t matter. As long as it could become a character on Veggie Tales, I will eat it. Scratch that, I’ve never actually seen that show so my previous statement may not be entirely accurate….. So after a trip to the produce aisle I found myself with many a veggie to make a delicious sandwich with. Eggplant, zucchini, peppers & avocados came home with me and soon became this lunch. And it was freaking amazing. (Just sayin’). And all you have to do is bake the ingredients in the oven and layer them on some toasted bread. Easy. Delicious. Healthy. There we go…I have a new complete diet.

Ingredients: Serves 4

  • 1 eggplant, cut into 8 slices
  • 1 zucchini, cut into strips
  • 1 red bell pepper, cut into strips
  • 1/4 cup extra virgin olive oil
  • steak seasoning (to taste)
  • 4 slices provolone cheese
  • 8 slices whole wheat bread, toasted
  • 1/2 a ripe avocado, sliced into strips
Preparation:
  1. Place vegetables onto two greased cookie sheets and brush with olive oil
  2. Sprinkle with steak seasoning
  3. Bake veggies at 350 for 25 minutes
  4. Assemble sandwich with toasted bread, roasted vegetables, avocado & cheese
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