Roasted-Vegetable Sandwich With Ham And Cheese

Name: Roasted-Vegetable Sandwich With Ham And Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 garlic head; 2 cups sliced portabella mushrooms; 1 1/4 cups diagonally sliced zucchini; 1 cup chopped seeded Anaheim chile; 1 cup thinly sliced peeled acorn squash; 1/2 cup thinly sliced red onion; 2 plum tomatoes, halved lengthwise and seeded; Vegetable cooking spray; 1/4 teaspoon salt; 1/4 teaspoon dried thyme; 1/4 teaspoon pepper; 4 rosemary sprigs; 1 (8-ounce) carton plain nonfat yogurt; 2 tablespoons Dijon mustard; 1/4 teaspoon balsamic vinegar; 12 ounces thinly sliced lean deli ham; 6 tablespoons grated fresh Parmesan cheese; 6 tablespoons sliced ripe olives; 1 (1-pound) loaf French bread, cut in half lengthwise

Servings: persons

1/2 garlic head
2 cups sliced portabella mushrooms
1 1/4 cups diagonally sliced zucchini
1 cup chopped seeded Anaheim chile
1 cup thinly sliced peeled acorn squash
1/2 cup thinly sliced red onion
2 plum tomatoes, halved lengthwise and seeded
Vegetable cooking spray
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 rosemary sprigs
1 (8-ounce) carton plain nonfat yogurt
2 tablespoons Dijon mustard
1/4 teaspoon balsamic vinegar
12 ounces thinly sliced lean deli ham
6 tablespoons grated fresh Parmesan cheese
6 tablespoons sliced ripe olives
1 (1-pound) loaf French bread, cut in half lengthwise

1
Preheat oven to 350u00b0.
2
Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil; set aside.
3
Arrange mushrooms and next 5 ingredients (mushrooms through tomatoes) on a jelly-roll pan coated with cooking spray. Sprinkle salt, thyme, and pepper over vegetables; toss well. Nestle rosemary sprigs into vegetables. Bake garlic and vegetables at 350u00b0 for 45 minutes, stirring vegetables every 15 minutes. Discard rosemary sprigs. Separate garlic cloves, and squeeze to extract garlic pulp; discard skins. Set garlic pulp aside.
4
Spoon yogurt onto several layers of heavy-duty paper towels; spread 1/2-inch thickness. Cover with additional paper towels; let stand 10 minutes. Scrape yogurt into a bowl, using a rubber spatula. Stir in garlic pulp, mustard, and vinegar; set aside.
5
Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell; reserve torn bread for another use. Spread yogurt mixture over top and bottom halves of loaf. Arrange vegetables on bottom half of loaf; top with ham, cheese, and olives; replace top half. Wrap loaf in foil; bake at 350u00b0 for 15 minutes. Cut into 6 equal portions.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 garlic head, 2 cups sliced portabella mushrooms, 1 1/4 cups diagonally sliced zucchini, 1 cup chopped seeded Anaheim chile, and more.

Yes, Roasted-Vegetable Sandwich With Ham And Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!