Friday, June 13, 2014

Roasted Vegetable & Bacon Sandwich

I thought this up to do with my leftover vegetables one night.  Yummy!

2 zucchini's, cut in half and then sliced lengthwise to make 16 long rectangular slices
1 red bell pepper, seeded and cut into slices
1 yellow onion, sliced
3 cloves garlic
Krazy Salt
Olive Oil
8 slices center cut bacon
8 slices good quality whole wheat bread
Ranch Dressing


Makes 4 sandwiches

Toss the zucchini's, bell peppers, onion and garlic together with just enough olive oil to coat them.  Spread onto a baking sheet and season with Krazy Salt and pepper.

Roast in a 450 degree oven for 20-25 minutes.

Meanwhile, fry bacon and drain on a paper towel.

Toast the bread and spread with each slice with the desired amount of Ranch Dressing.

When the veggies are done, assemble the sandwiches as follows:  Put 2 slices of bacon on the bottom of each sandwich. Next layer on 3-4 slices of the zucchini on each and top with the peppers and onions (reserve the garlic for another use if desired, I don't like them on this sandwich but they gave the other vegetables good flavor and will be good with something else).  Place the top slices on each sandwich and enjoy!

Calories per sandwich: about 300, depending on how much oil and ranch dressing you use.

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