EASY CHEESY ROASTED VEGGIE BAGEL

FOR EACH SANDWICH:
4 ounces roasted vegetables (zucchini, yellow squash, red, green or yellow peppers, eggplant (left over from last night's dinner)*
2 thin slices Swiss cheese (1 ounce) or Cheddar, Colby or Provolone
1 teaspoon mustard (yellow or Dijon)
1 (three-ounce) sliced bagel
Leafy lettuce, spinach or romaine

Take one-half of the bagel and spread with mustard. Top bagel half with assorted roasted vegetables, lettuce, cheese and other half of bagel.

*TO ROAST VEGETABLES:
If you don't have leftovers; to roast vegetables, heat oven to 450 degrees F. Trim ends of eggplant, zucchini and yellow squash. Slice into diagonal, quarter-inch slices. Lightly grease a baking sheet. Spread vegetables in a single layer and sprinkle with freshly ground pepper. Roast until vegetables are tender, about 15 minutes, turning once to roast evenly.

Servings: 6
Source: Midwest Dairy Association