Recipe - Roast Vegetable Sandwich

One fourth cup Olive oil
1 teaspoon Chopped fresh rosemary or
lavender
1 teaspoon Chopped garlic
1 teaspoon Chopped fresh mint
2 tablespoon Balsamic vinegar
1 teaspoon Honey
1 pn Salt
1 pn Ground pepper
One half Eggplant; cut or sliced up 1/8" thick
One half Tomato; cut or sliced up 1/8" thick
One half Red onion; cut or sliced up 1/8" thick
1/3 Zucchini; cut or sliced up 1/8" thick
2 Buns; (wholewheat or
multigrain)
4 Spinach leaves; rinsed,
dried

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