VLT!

BLTs are a frugal easy summer meal.  For the meat eaters we place 🥓 on oven baking sheets and cook until crisp.  For vegetarians we fry up some morning star bacon or light life.  But as an alternative to “fake” meats we have recently been bringing roasted veggie options to BLT night.  Or VLT 🙂 Veggie Lettuce & Tomato

Print Recipe

VLT!

Difficulty: Easy Prep Time 10 min Cook Time 45 min Total Time 55 mins

Servings: 8

Ingredients

Servings

• 1 Large Eggplant
• 3 Zucchini
• 1 Head of Iceburg Lettuce
• 3 Large Tomatoes
• 1 Loaf Sliced Bread
• salt, pepper and mayo to taste (*use vegan mayo if making vegan sandwich)

Instructions

1. Wash and pat dry your veggies
   
2. Slice eggplant thin and place on oven rack and brush with olive oil and salt and pepper to taste
   
3. Slice Zucchini thin length wise and arrange on baking rack and brush with olive oil, salt and pepper
   
4. Roast in 400° oven for 45 minutes or until golden brown
   
5. Toast bread if desired and assemble your Veggie Lettuce and Tomato