One very satisfying vegetarian sandwich, coming up! This serves four persons.
- 1 small eggplant
- 1 medium zucchini
- 1 medium red onion
- Nonfat cooking spray
- 4 tablespoon olive oil
- Salt and freshly ground pepper
- 2 tablespoons finely chopped Kalamata or green olives
- 1 tablespoon finely chopped fresh oregano
- 1 teaspoon finely chopped garlic
- 2 tablespoons feta cheese
- 1 large vine-ripened tomato, thinly sliced
- 1 long loaf crusty Italian bread or four rolls
Cut off the ends of the eggplant and slice into ½-inch rounds. Trim the zucchini and cut lengthwise into ¼-inch slices. Cut the onions into ¼-inch slices. Lay the cut vegetables on a non-stick baking sheet that has been sprayed with cooking spray. Brush the vegetables with olive oil and season with salt and pepper; let them sit at room temperature for 30 minutes. Preheat the oven to 4500F and bake the vegetables for 10 to 15 minutes, turning once. (You could also grill the vegetables.)
Combine the olives, oregano, and garlic with the feta cheese. Slice the bread or rolls in half and toast lightly. Layer the eggplant, zucchini, and onion on one half and sprinkle with the feat mixture. Top with the sliced tomato. Close the loaf or rolls; if using a loaf, slice it into four portions.