Roasted vegetable sandwich

Yield: 4 Servings

Measure Ingredient
1 small Eggplant, thinly sliced into rounds
1 \N Zucchini, thinly sliced
1 \N Yellow summer squash, sliced
1 \N Red bell pepper, cored, seeded and thinly sliced
2 teaspoons Olive oil
2 \N Garlic cloves, chopped fine
\N \N Pepper, freshly ground and
\N \N Salt to taste
¼ cup Sour cream, non-fat, -Or- non-fat plain yogurt
2 tablespoons Mayonnaise, reduced-fat
1 tablespoon Basil, fresh chopped
1 teaspoon Lemon juice, fresh
1 \N French bread baguette, 16 inch-long, split length- wise, cut into 4 sections
1 bunch Watercress, washed, large stem removed, abt 2 cups

Heat oven to 450 degrees. In large roasting pan, toss eggplant, zucchini, yellow squash and red pepper slices with oil and garlic.

Season with salt and pepper. Roast vegetables, stirring occasionally, until tender and starting to brown, 30 to 35 minutes. Let cool.

Meanwhile, in small bowl, whisk together sour cream or yogurt, mayonnaise, basil and lemon juice. Season with salt and pepper; reserve in refrigerator.

Spread mayonnaise mixture on both bread halves and arrange watercress on bottom layer. Top with vegetable mixture and bread tops.

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