Organic Wood-Oven Roasted Vegetable Sandwich
1 medium eggplant, peeled and sliced into 1/2-inch slices 2 yellow squash, peeled and sliced into 1/2 inch slices 2 red peppers, seeded and sliced or 2 jarred roasted red peppers, sliced 1 tablespoon herb de Provence Salt and pepper to taste 2 marinated artichoke hearts, sliced ½ cup spinach leaves 2 thin slices feta … Continue Reading →