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Greek roasted vegetable sandwich

February 18, 2014 Recipes

Number of Servings: 4


1 tbsp olive oil
1 eggplant
2 small zucchini
2 medium red potatoes
1 large, sweet onion
1 red or yellow bell pepper
4 plum tomatoes
4 tbsp feta cheese
Fresh oregano
4 thick slices of crusty bread


Preheat oven to 450°F. Wash and cut eggplant, zucchini, potatoes and onion into ½-inch thick rounds. slice pepper into ½-inch strips. Halve the tomatoes. Lightly brush olive oil on cookie sheet and arrange vegetables in on layer. Sprinkle oregano on vegetables. Bake 10 minutes. Turn vegetables and bake 10 minutes more. Potatoes and pepper slices may need more time.

Compose four open-face sandwiches by layering vegetables with a little feta cheese. Return to warm oven to melt cheese and toast bread, about five minutes.


Calories: 430
Carbohydrates: 71 grams
Protein: 15 grams
Fat: 10 grams
Sodium: 775 milligrams
Fiber: 13 grams