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Recipe Name: Roasted Vegetable Sandwiches Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 10

4 Red bell peppers
4 Or 5 large sweet onions
sliced thick
1 Eggplant, sliced in rounds
Extra-virgin olive oil
1/3 Cup(s) Thyme leaves, finely chopped
10 Seven-grain buns, split
2/3 Cup(s) Basil leaves, chopped
Coarse kosher salt and
Freshly ground black

Prepare a charcoal grill and light 1 hours before grilling.Grill the
bell peppers on the charcoal grill until tender and charred;when cool,
peel, seed, and slice.Grill the onion and eggplant slices on the
charcoal grill, 3 to 5minutes per side, until tender and charred.
Brush with olive oil andsprinkle with thyme while grilling.The buns can
be toasted, split, on the grill if you like. Spread bothsides lightly
with mayonnaise and layer with either basil, onion,roasted pepper, and
salt and pepper, or eggplant, onion, roasted pepper,and salt and
pepper. Yield: 10 servings Typed in MMFormat
Source: The Martha Stewart CookbookPosted to MM-Recipes Digest V4 #8 by on Feb 22,

Nutrition (calculated from recipe ingredients)
Calories: 60
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 43.7mg
Potassium: 304.6mg
Carbohydrates: 13.9g
Fiber: 3.9g
Sugar: 6.8g
Protein: 2.4g

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