ROASTED VEGETABLE SANDWICHES WITH SPICY GREEN CHILI DRESSING
Make and share this Roasted Vegetable Sandwiches With Spicy Green Chili Dressing recipe from Food.com.
Provided by Boca Pat
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 450°F.
- In large bowl, combine all vinaigrette ingredients; mix well.
- Add vegetables to vinaigrette; toss to coat; let stand at room temp 15 minutes to marinate.
- Using slotted spoon, remove vegetables from vinaigrette; place on ungreased 15X10X1 inch baking pan; discard vinaigrette; bake vegetables at 450°F for 25 minutes, stirring occasionally.
- Meanwhile, in small bowl, beat cream cheese until smooth; add remaining dressing ingredients; mix well; cover, refrigerate.
- To assemble sandwiches, spoon 1 1/2 tbsp dressing into each roll; top each with 1/4 of vegetable mixture.
Nutrition Facts : Calories 280.6, Fat 13.8, SaturatedFat 4.6, Cholesterol 16.2, Sodium 379.7, Carbohydrate 34.4, Fiber 4.2, Sugar 5.7, Protein 6.7
SPICY ROASTED VEGETABLES
These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.
Provided by ChefKatie
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
- Roast in the preheated oven until tender, about 10 minutes.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 5.8 g, Fat 3.3 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 203.5 mg, Sugar 2.4 g
ROASTED VEGETABLE SANDWICHES WITH SPICY GREEN CHILE DRESSING
Number Of Ingredients 13
Steps:
- 1. Heat oven to 450°F. Set aside 1 tablespoon green chiles for dressing. In large bowl, combine remaining green chiles, vinegar, oil, basil and pepper mix well. Add bell pepper, zucchini, sweet potato and onion toss gently to coat. Let stand at room temperature 15 minutes to marinate.2. With slotted spoon, remove vegetables from marinade place on ungreased 15x10x1-inch baking pan. Discard marinade. Bake vegetables at 450°F. for 20 to 25 minutes or until tender, stirring once.3. Meanwhile, in small bowl, beat cream cheese until smooth. Add buttermilk, reserved 1 tablespoon green chiles and salt mix well. Cover refrigerate.4. In top of each roll, starting and ending 1/2 inch from each end, cut a V-shaped wedge 1 1/2 inches wide and 1 1/2 inches deep remove bread wedge and reserve. To assemble sandwiches, spoon 1 1/2 tablespoons cream cheese mixture into each hollowed-out roll top each with 1/4 of vegetable mixture and reserved bread wedge.Nutrition Information Per Serving: Serving Size: 1 Sandwich * Calories: 340 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 1 g 5% * Cholesterol: 3 mg 1% * Sodium: 820 mg 34% * Total Carbohydrate: 59 g 20% * Dietary Fiber: 5 g 20% * Sugars: 6 g * Protein: 12 g * Vitamin A: 80% * Vitamin C: 35% * Calcium: 20% * Iron: 15% * Dietary Exchanges: 4 Starch, 1 Fat or 4 Carbohydrate, 1 Fat
Nutrition Facts : Nutritional Facts Serves
ROASTED VEGETABLE WRAPPED SANDWICH
These easy-to-make wrap sandwiches are one of the tastier ways we know of to get lots of roasted vegetables onto their plates.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425°F.
- Whisk dressing mix, vinegar and oil until blended. Pour over vegetables in large bowl; toss to evenly coat. Spread onto bottom of rimmed baking sheet.
- Bake 20 min. or until vegetables are tender, stirring occasionally.
- Heat broiler. Place tortillas in single layer on baking sheet; top with roasted vegetables and cheese.
- Broil 2 min. or until cheese is melted. Roll up.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
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