Balsamic Roasted Veggie Sandwich
Prep time
Cook time
Total time
Serves: 4 sandwiches
Marinated Veggies
  • 1 small eggplant, sliced into flat strips
  • 1 red bell pepper, seeded and sliced into strips
  • ½ white onion, sliced into rings
  • 1 tomato, sliced
  • 1 zucchini, sliced into strips
  • 3 cloves garlic, finely chopped
  • ⅓ cup balsamic vinegar
  • 1 teaspoon olive oil
  • Salt and pepper
  • 1 clove garlic, finely chopped
  • 4 tablespoons light mayo
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon, lemon juice
Bread and Cheese
  • 4 thin slices of favorite bread
  • 4 tablespoons shredded mozzarella
  1. Place the sliced vegetables, vinegar, olive oil and garlic into a gallon plastic bag.
  2. Sprinkle mixture with a dash of salt and pepper.
  3. Toss the bag around a couple times to mix everything together.
  4. Place the bag in the refrigerator. Let the veggies marinate for at least 30 minutes or up to 8 hours.
  5. Preheat the oven to 400°.
  6. When the veggies are done marinating, place them on a lined baking sheet.
  7. Roast for 30 minutes until the veggies are slightly browned and crisp around the edges.
  8. While veggies are roasting, place garlic, basil, mayo and lemon juice in a small bowl. Stir together and set aside.
  9. Cut 4 thin slices of your favorite bread.
  10. To assemble the sandwiches, take a slice of bread and spread on 1 tablespoon of the garlic basic mayo.
  11. Top with a quarter of the roasted veggies.
  12. Sprinkle with 1 tablespoon of mozzarella cheese.
  13. Place the sandwich back in the oven for a couple minutes until the cheese is melted.
When calculating the nutrition information and Weight Watchers points plus for this recipe, I selected regular white bread as the favorite bread ingredient.

Nutrition Information (per serving) from
Calories: 225 Fat: 6.6g Carb: 40.4g Fiber: 6.8g Protein: 6.1g Sugar 17.1g Sodium: 280mg
Weight Watchers Points (calculated on member website)
WW: 5 Points Plus
Recipe by Destination Delish at