Today Show: Ariane Duarte French Roasted Vegetable Sandwich Recipe

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Kathie Lee & Hoda: Healthy Sandwich Recipes For Your Kids

Kathie Lee and Hoda are getting kids to eat healthy with some delicious sandwiches for their lunch boxes. Believe it or not, your kids will eat more than peanut butter and jelly sandwiches for lunch every day. The ladies were joined by Ariane Duarte, Contributing Editor at Prevention Magazine, who shared her French Roasted Vegetable Sandwich Recipe. If you enjoyed this recipe, you can also check out Ariane Duarte’s other recipes: Italian BLT with Pesto Recipe and Turkey, Avocado and Tomato Wrap Recipe.

Ariane Duarte: French Roasted Vegetable Sandwich Recipe

Today Show: Ariane Duarte French Roasted Vegetable Sandwich Recipe

Kathie Lee and Hoda were joined by Ariane Duarte who shared recipes for healthy sandwiches for kids, including her French Roasted Vegetable Sandwich Recipe.

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Ingredients

  • 2 tsp minced garlic
  • 1/2 tsp crushed dried rosemary
  • 1 round loaf Italian bread (8” diameter)
  • 2 tbsp nonfat plain yogurt
  • 3 tbsp balsamic vinegar
  • 2 tsp grated Parmesan cheese
  • 1/2 cup tightly packed spinach leaves
  • 1 small eggplant, peeled and cut into thick slices
  • 1 sweet red pepper, quartered
  • 1 medium tomato, halved
  • 1 small onion, cut into thick slices
  • 2 tbsp olive oil

Directions

  1. To start, you will want to preheat the oven to 400 degrees
  2. Take a large baking sheet and coat it with no-stick spray
  3. On the sheet, you will want to arrange the peppers, onions, eggplant and tomatoes
  4. Brush the vegetable with the oil
  5. Take the rosemary and garlic and sprinkle the vegetables with it
  6. Then bake the vegetables for 45 minutes or until golden brown and tender
  7. Take the bread and split it horizontally
  8. Then you will want to scoop out the interior of the bread, leaving a one-inch shell
  9. Spread the yogurt over the bottom of the shell, then sprinkle with vinegar
  10. In the bottom of the shell, arrange the vegetables
  11. Sprinkle with Parmesan
  12. Top it with the spinach
  13. Take the top of the bread and place it over the filling
  14. Wrap tightly in plastic wrap and refrigerate for 30 minutes or until chilled
  15. Cut into eight wedges

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