Roasted Vegetable Sandwich
This was posted by BOB on the SugarBusters Forum - Whole grain bread should work:
Mediterranean Roasted Vegetable Sandwich
2 baby eggplant or 1 Japanese eggplant
1 small zucchini
1 small yellow summer squash
1 Portobello mushroom cap, cut in wedges
1 small red onion, cut in wedges
1/2 small red pepper, cut in 1/2-inch strips
1/2 small yellow pepper, cut in 1/2-inch strips
1/4 cup infused oil (such as basil oil)
1 Teaspoon fresh basil, chopped
1 Teaspoon fresh thyme leaves, chopped
4 Muffins, split, toasted
1 cup (8 ounces) hummus
1/4 cup pine nuts, toasted
Basil or thyme for garnish
1/2 cup seeded Roma tomato, finely chopped
Trim ends of eggplant, zucchini and summer squash; sliced diagonally into 1/4-inch slices. Combine with mushroom, onion and peppers in bottom of broiler pan or 15-inch x 10-inch jelly roll pan. In a Pyrex measuring cup, combine 1/4 cup oil and chopped fresh herbs. heat in microwave on High 1 to 2 minutes. Drizzle over vegetables, tossing lightly to coat evely. Roast in preheated 500° F oven 15 to 20 minutes, turning vegetables over twice to roast evenly. Remove from oven; cool to room temperature.
Spread each toasted muffin half with 2 tablespoons hummus. Arrange overlapping vegetable slices and strips over wedges of mushroom to give a peaked effect. Sprinkle with pine nuts and garnish with a sprig of basil or thyme. Arrange 2 muffin halves on each plate. Sprinkle plate with chopped tomato and drizzle with oil.
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