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Roasted Vegetable Sandwich

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Men's Health
Related tags
sides gluten free nut free vegetarian thanksgiving lunch

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Ingredients

ARTICHOKE TAPENADE:

1 cup canned (in water) artichoke hearts, drained

juice of 1/2 lemon

1 tablespoon olive oil, preferably extra virgin

1 teaspoon minced garlic

1 teaspoon white wine vinegar

1/4 teaspoon salt

ground black pepper

SANDWICH:

2 portobello mushroom caps

1 zucchini, cut in 3" segments, then sliced lengthwise

1 medium tomato, sliced

2 crusty multigrain rolls (4 ounces each), insides scooped out, or 2 slices whole grain bread

2 ounces fresh goat cheese

2 tablespoons artichoke tapenade

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