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Open-Faced Veggie Sandwiches Recipe

  • 45minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 3 garlic cloves, minced

  3. 1/2 teaspoon salt

  4. 1/2 teaspoon dried oregano

  5. 1/2 teaspoon dried basil

  6. 1 medium eggplant, thinly sliced

  7. 2 medium zucchini, halved and sliced

  8. 1 large onion, sliced

  9. 1 medium sweet red pepper, sliced

  10. 1 medium green pepper, sliced

  11. 1/4 cup mayonnaise

  12. 2 tablespoons balsamic vinegar

  13. 1 teaspoon Dijon mustard

  14. 4 slices Italian bread (1/2 inch thick), toasted

  15. 1 medium tomato, thinly sliced

  16. 4 slices Muenster cheese

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Transfer to two 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 425° for 15-20 minutes or until lightly browned, stirring occasionally. Combine the 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. Yield: 4 servings.

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