Greek Roasted-Vegetable Sandwich

Ready to turn up the heat on your sandwiches? This savory open-face sandwich is filled with tangy flavors thanks to olive oil, feta cheese, and fresh oregano. Packed with nutrient-rich and hearty vegetables like zucchini, red potatoes, and bell pepper, this plant-based sandwich makes the perfect addition to your lunch or dinner menu. 

Ingredients

• 1 tbsp 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 tbsp feta cheese (about 4 ounces)
• Fresh oregano, to taste
• 4 thick slices of a dense, crusty bread

Directions

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 a cookie sheet and arrange vegetables in a single layer. Sprinkle oregano on vegetables. Bake 10 minutes. Flip 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 topping bread with vegetables and feta cheese. Return to warm oven to melt cheese and toast bread, about 5 minutes.

Serves 4

Nutrition Facts

Each serving contains:

• 430 calories
• 71g carbs
• 15g protein
• 10g fat
• 775mg sodium
• 13g fiber

More recipes from Munson Healthcare:

• Tomato and Chickpea Salad
• Breakfast on the Run: Savory Breakfast Recipe
• Chicken Salad Blues: Gluten-free Chicken Salad with a Twist
• Healthy Hummus with Tahini