Recipe for Roast Vegetable Sandwich 
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Yield:
2
Ingredients:
Amount Ingredient
1/4 cup Olive oil
1 tsp Chopped fresh rosemary or lavender
1 tsp Chopped garlic
1 tsp Chopped fresh mint
2 tbl Balsamic vinegar
1 tsp Honey
1 pch Salt
1 pch Ground pepper
1/2 x Eggplant sliced 1/8" thick
1/2 x Tomato sliced 1/8" thick
1/2 x Red onion sliced 1/8" thick
1/3 x Zucchini sliced 1/8" thick
2 x Buns (whole-wheat or multigrain)
Instructions:
Instructions: In a large bowl, combine oil, rosemary, garlic, mint, vinegar, honey, salt and pepper; mix well.

Add eggplant, tomato, onion and zucchini. Toss gently, then let marinate for 15 to 30 minutes. Preheat oven to 350 degrees.

Drain vegetables; roast in oven for 10 to 15 minutes. Stack vegetables in the bun with spinach; return to oven for 5 minutes.

Yield: 2 servings.

Testers note: The mint and rosemary make this veggie sandwich special. We had enough roasted vegetables to spread over four buns.

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