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| 1/4 Tasse | olive oil |
| 1 Teelöffel | Chopped fresh rosemary or lavender |
| 1 Teelöffel | garlic chopped |
| 1 Teelöffel | fresh mint chopped |
| 2 Esslöffel | balsamic vinegar |
| 1 Teelöffel | honey |
| 1 Prise | salt |
| 1 Prise | pepper ground |
| 1/2 | Eggplant; sliced 1/8" thick |
| 1/2 | Tomato; sliced 1/8" thick |
| 1/2 | Red onion; sliced 1/8" thick |
| 1/3 | Zucchini; sliced 1/8" thick |
| 2 | Buns; (whole-wheat or multigrain) |
| 4 | Spinach leaves; rinsed, dried |
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In a large bowl, combine oil, rosemary, garlic, mint, vinegar, honey, salt and pepper; mix well. Add eggplant, tomato, onion and zucchini. Toss gently, then let marinate for 15 to 30 minutes. Preheat oven to 350 degrees. Drain vegetables; roast in oven for 10 to 15 minutes. Stack vegetables in the bun with spinach; return to oven for 5 minutes. Yield: 2 servings.
Tester's note: The mint and rosemary make this veggie sandwich special. We had enough roasted vegetables to spread over four buns.
Recipe
Anti-Arthritis Diet"
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy. Com
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