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Roasted Vegetable Sandwiches
Source: Recipes for Healthier Eating, ©1996 by the American Institute for Cancer Research

Colorful fresh vegetables roasted with olive oil and balsamic vinegar, served with basil-yogurt spread on a sourdough roll.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 211.6
Total Carbs 34.9 g
Dietary Fiber 6.9 g
Sugars 8.7 g
Total Fat 6.2 g
Saturated Fat 0.8 g
Unsaturated Fat 0.4 g
Potassium 629.1 mg
Protein 7.6 g
Sodium 322.2 mg
Dietary Exchanges
1 Fat , 2 1/2 Vegetables , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat oven to 450°F. Blend vinegar, oil and 1/4 cup basil. Add vegetables, tossing to coat.
  2. Place vegetables in roasting pan and cook, stirring occasionally, until tender and lightly browned (about 30 minutes). Cool vegetables.
  3. Whisk together yogurt, mayonnaise, 1 tbsp basil, and lemon juice for spread (recipe can be prepared ahead and refrigerated at this point).
  4. To assemble sandwiches, spread basil yogurt mixture on your favorite bread, pita halves, or crusty rolls. Top with veggie mixture & serve.

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