Open-Faced Garden Veggie Sandwiches

Total Time Prep: 25 min. Bake: 20 min.
Yield 4 servings
Test Kitchen Approved
Virginia Lawson CORTEZ, COLORADO By now, your garden is probably filled with ripe veggies! I jazz up this delightful sandwich with a tasty dressing and Muenster cheese.

Ingredients

  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 medium eggplant, thinly sliced
  • 2 medium zucchini, halved and sliced
  • 1 large onion, sliced
  • 1 medium sweet red pepper, sliced
  • 1 medium green pepper, sliced
  • 1/4 cup mayonnaise
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 4 slices Italian bread (1/2 inch thick), toasted
  • 1 medium tomato, thinly sliced
  • 4 slices Muenster cheese

Directions

  1. Preheat oven to 425°. In a large bowl, combine oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Transfer to two 15x10x1-in. baking pans.
  2. Bake, uncovered, 15-20 minutes or until lightly browned, stirring occasionally.
  3. Combine mayonnaise, vinegar and mustard; spread over toast. Place on a baking sheet. Top with vegetable mixture, tomato and cheese. Broil 6-8 in. from the heat for 2-3 minutes or until cheese is melted.

Nutrition Facts

1 each: 390 calories, 25g fat (7g saturated fat), 25mg cholesterol, 688mg sodium, 32g carbohydrate (10g sugars, 8g fiber), 11g protein.

Virginia Lawson CORTEZ, COLORADO By now, your garden is probably filled with ripe veggies! I jazz up this delightful sandwich with a tasty dressing and Muenster cheese.
Recipe Creator

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