NUTRITION

SERVINGS

INGREDIENTS

2 slices Whole Wheat Bread

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/4 medium Eggplant

1/2 cup Roasted Chickpeas

1 oz Swiss Cheese

1/4 cup Greek Yogurt Garlic Aioli

2 tbsp Mixed Fresh Herbs

1 clove Garlic

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Chop the red bell pepper, zucchini, red onion, and eggplant into even bite-sized pieces. Toss with olive oil, salt, pepper, and mixed fresh herbs.

• 3

  Spread the vegetables out on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized. In the last 10 minutes, add the chickpeas to the baking sheet to warm and crisp up a bit.

• 4

  While the vegetables are roasting, prepare the garlic aioli by combining the Greek yogurt, minced garlic, a pinch of salt and pepper in a small bowl. Adjust seasoning to taste.

• 5

  Toast the whole wheat bread slices lightly on a pan or toaster.

• 6

  Assemble your sandwich by spreading a generous layer of garlic aioli onto each slice of toasted bread, then layer on the roasted vegetables and chickpeas.

• 7

  Top the veggies with a slice of Swiss cheese. Optionally, you can return the assembled open-faced sandwich to the oven for 2-3 minutes to slightly melt the cheese.

• 8

  Finish by closing the sandwich with the second slice, or serve open-faced. Enjoy immediately!