Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. arrange your vegetables on a very large pan lined with aluminum foil and sprayed lightly with non-stick cooking spray. top with the rosemary sprigs. bake for about 35 minutes or until the vegetables are soft and the skin on the peppers and tomatoes is blistered. don't turn off the oven. skin the tomatoes and peppers. throw out the rosemary. scoop out the middle of the bread to make a well for your vegetables. mix the yogurt cheese, dijon mustard, balsamic vinegar and garlic (remove the remaining papery skin and mash the garlic) in a small bowl. spread on cut sides of bread. arrange the vegetables on the bread and wrap the sandwich in aluminum foil. bake in oven for about 15 minutes. slice into 3-4 slices and serve.

Target recipe: preheat oven to 400°f in a large roasting pan, combine mushrooms, bell peppers, zucchini, yellow squash, carrots, oil, vinegar and salt. toss to coat. bake, stirring occasionally 20 to 30 minutes or until vegetables are tender and browned. meanwhile soak tomatoes in hot water 10 minutes, or until soft. drain and finely chop. in a medium bowl, combine tomatoes, yogurt, ricotta, garlic and black pepper. warm tortillas in a microwave oven 15 to 20 seconds. spread 1/6th of the yogurt mixture onto a flour tortilla. spoon 1/6th of the vegetable mixture along the center of the tortilla. sprinkle vegetables with the basil. fold like an envelope to form a closed package. cut in half on the diagonal. repeat with remaining ingredients.