Serves: 4 [450 calories/serving]
Calories: 180 (bread) + 70 (guacamole) + 160 (vegetables) + 30 (dressing)
| Ingredients | Qty | Prep |
| Eggplant | 1 medium | sliced |
| Zuchini | 1 medium | sliced |
| Yellow squash | 1 medium | sliced |
| Baby potatoes | 4-5 medium | sliced |
| Onion | 1 large | julienne |
| Mushrooms | 1/2 pound | quartered |
| Vegetable broth | 1 cup | |
| Garlic powder | 1/2 tsp | |
| Onion powder | 1 tsp | |
| Smoked paprika | 1/2 tsp | |
| Cumin powder | 1 tsp | |
| Tomato paste | 1 tbsp | |
| Chipotle tabasco | 1 tsp | |
| Guacamole | to spread | make from 1 avocado |
| Pepita dressing | as needed |
Method:
- Toss all vegetables with the sauce ingredients from broth to Tabasco sauce
- Roast for 25-20 minutes at 425F
- Spread guacamole on one side of freshly toasted bread
- Fill with vegetables and drizzle dressing generously on top
Notes:
Omit potatoes for even less calories
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