Roasted Vegetable Sandwich

Roasted Vegetable Sandwich

Serves 4.

• Vegetables
• 1 large eggplant
• 1 onion, sliced
• 2 bell peppers, julienne cut
• 2 tomatoes, sliced
• 12 mushrooms, sliced
• 1/2 cup red or white wine
• 4 tablespoons balsamic vinegar
• 3 cloves garlic, minced
• 2 teaspoons oregano
• 2 teaspoons basil
• Aioli (optional)
• 3 tablespoons nonfat mayonnaise
• 1 tablespoon whole-grain mustard
• 1 teaspoon lemon juice
• 1/2 teaspoon chopped garlic
• 1 tablespoon chopped basil
• 1/4 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• Sandwich
• 8 slices whole-wheat or sourdough bread
• 8 leaves arugula
• 4 tablespoons grated nonfat mozzarella cheese (optional)

• Slice eggplant and soak in salted water for 30 minutes, then drain.
• Meanwhile, preheat oven to 400 degrees F. Arrange eggplant, sliced onions, pepper, tomatoes and mushrooms in baking pan. 
• Pour wine and balsamic vinegar over vegetables, add seasonings and stir. Roast at 400 degrees F or until soft.
• Combine ingredients for aioli, if using. 
• Spread aioli on bread slices. 
• Place arugula and roasted vegetables on bread, and serve.