Roasted Vegetable & Feta Sandwich

Keith Ann Clotiaux Shapiro (originally from EatingWell magazine)

Servings: 6 servings

Inspired by that famous New Orleans sandwich, the muffaletta, this jazzy veggie version is actually good for you. Great for picnics and traveling. I also grill squash and tomatoes for this sandwich. (Dec 1996)

1 medium eggplant

1 Tbsp olive oil

1 (7oz) jar roasted red pepper, drained, rinsed, chopped

Salt and freshly ground pepper to taste

4 oz Feta cheese

2 tsp lemon juice

1 tsp dried oregano

Pinch of red pepper flakes

1 round loaf country bread (about 9 inches across) 

Prepare a grill* or preheat the broiler. (I use one of the stove-top grills) Cut egg plant crosswise into 1/2-inch thick slices. Brush 1/2 Tbsp of the oil over both sides of the eggplant slices. Grill or broil the eggplant until lightly browned and tender, 3-4 minutes per side. Let cool. Chop coarse ly and mix with the red pepper flakes. Season with salt and pepper. 

In a small bowl, mash feta with fork. Add lemon juice, oregano, red pepper flakes and the remaining 1/2 tsp oil; blend until smooth and spread able. Season with pepper. Slice loaf in half horizontally and scoop out about 1 inch of the soft interior from each half. (Reserve for another use, such as bread crumbs.) Spread the seasoned feta in the bottom half of the loaf. Spoon the chopped eggplant and peppers over the cheese and place the bread top firmly on the bottom half. Cut into wedges. 

Serve immediately or wrap and store in a cool place for up to 8 hours.

*To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

NOTE: Make Ahead Tip: Store well wrapped in the refrigerator or a cooler with a cold pack for up to 8 hours.

Per serving: 226 calories; 5g fat(2g sat, 2g mono); 7mg cholesterol; 34g carbohydrates; 8g protein; 3g fiber; 613mg sodium; 171mg potassium.