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Roasted Vegetable & Feta Sandwiches

May/June 1995, EatingWell Serves Two, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.3 (16 votes)

Inspired by that famous New Orleans sandwich, the muffaletta, this jazzy vegetarian version is actually good for you.



READER'S COMMENT:
"This is gourmet dieting!! My wife and I can't stop raving over all the wonderful things we got to cook while following the 1200 calorie eating plan. We started out following the food plans of two other major diets and were about to quit...
Roasted Vegetable & Feta Sandwiches Recipe

4 Reviews for Roasted Vegetable & Feta Sandwiches

03/13/2012
Anonymous
Will make again

This sandwich was awesome- I would pay money for it at a cafe. The red pepper and oregano in the feta made a huge difference. I did add some shaved red onion to cut through the richness of the eggplant, red pepper, and cheese, but more lemon juice would have done the same thing.

The only negative is that while I was stuffed immediately after eating the sandwich because of how rich it was, I was hungry an hour later since there's no protein. I would suggest pairing it with a side salad with cannelini beans.

All in all, will make again.

Comments
10/21/2010
Anonymous

This is gourmet dieting!! My wife and I can't stop raving over all the wonderful things we got to cook while following the 1200 calorie eating plan. We started out following the food plans of two other major diets and were about to quit dieting when we discovered Eatingwell. Thank you so much, kitchen staff at Eatingwell for creating such wonderful recipes and doing the hard work to ensure we're getting the calories and nutrients we need daily.

Comments
02/22/2010
Anonymous

This is indeed awesome! Like the other reviewer I recommend roasting your own red peppers. Try this one for sure!

Comments
12/13/2009

This recipe is so simple and so good. It makes a great quick lunch or dinner.

I didn't use canned roasted red peppers, I roasted a fresh red pepper in the oven myself and I think it made the flavors that much better. It takes an extra 20 minutes, but if you have the time it's definitely worth it:
1) Put a whole red pepper on a baking sheet in the oven at 400º F.
2) Turn it after about 10 minutes.
3) After it's almost completely blackened, take it out of the oven.
4) After it's cooled enough to handle, peal off the blackened skin, seed it, and slice it into small pieces.

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