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French Roasted Vegetable Sandwiches

1 small eggplant, peeled and sliced thick
1 sweet red pepper, quartered
1 medium tomato, halved
1 small onion, sliced thick
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 teaspoon crushed dried rosemary
1 round loaf Italian bread (8" diameter)
2 tablespoons nonfat plain yogurt
3 tablespoons balsamic vinegar
2 teaspoons grated Parmesan cheese
1/2 cup tightly packed spinach leaves

Preheat the oven to 400F. Coat a large baking sheet with no-stick
spray. Arrange the eggplant, peppers, tomatoes, and onions on the
sheet. Brush with the oil. Sprinkle with the garlic and rosemary.
Bake for 45 minutes, or until golden brown and tender.

Split the bread horizontally and scoop out the interior, leaving
a 1" shell. (Reserve the bread for another use.) Spread the yogurt
over the bottom of the shell, then sprinkle with the vinegar.
Arrange the vegetables in the bottom of the shell. Sprinkle with
the Parmesan. Top with the spinach. Place the top of the bread over
the filling. Wrap tightly in plastic wrap and refrigerate for 30
minutes, or until chilled. Cut to 8 wedges.

To freeze, pack the cooled roasted vegetables tightly into
freezer-quality plastic containers,

To use, thaw overnight in the refrigerator.


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