YIELD: 4 servings
|6||large portobello mushrooms, stemmed and sliced ¾" thick|
|1||small red onion, sliced into ½" rings|
|2||red bell peppers, sliced into ½" strips|
|⅓ cup||fat-free balsamic vinaigrette|
|Nonstick cooking spray|
|1½ Tbsps.||chiffonade basil|
|4||(6" each) baguettes, sliced horizontally|
|8 tsps.||honey mustard|
|4 slices||part-skim mozzarella or ¼ cup shredded|
For the vegetable medley: Toss portobello slices, onion rings and pepper slices with the vinaigrette.
Spray a sheet pan with nonstick cooking spray and evenly distribute vegetables on sheet pan. Roast vegetables at 425°F for 10 to 14 minutes or until the edges are lightly caramelized.
Remove vegetables from pan and toss with basil. Reserve.
For sandwiches: On the base of each roll, spread 2 tsps. honey mustard. Divide vegetable medley evenly among each bread base. Top each base with 1 slice mozzarella cheese. Crown each sandwich with top roll half. Toast sandwiches in oven or broiler until cheese is melted. Serve immediately.
Recipe and photo: Sodexo Corporate Services