Roasted Vegetable Sandwich Recipe

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Roasted Vegetable Sandwich

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Ingredients

1 small
eggplant, thinly sliced into rounds
1
zucchini, thinly sliced
1
yellow summer squash, sliced
1
red bell pepper, seeded and thinly sliced
2 tsp
olive oil
2
garlic cloves, finely chopped
salt and freshly ground pepper to taste
1/4 c
nonfat sour cream or nonfat plain yogurt
2 Tbsp
reduced fat mayonnaise
1 Tbsp
fresh basil, finely chopped
1 tsp
fresh lemon juice
1
french bread baguette, 16" split lengthwise into 4 sections
1
bunch watercress, washed, large stems removed

Directions Step-By-Step

1
Heat oven to 450 degrees.
2
In large roasting pan, toss eggplant, zucchini, yellow squash and red pepper slices with oil and garlic.
3
Season with salt and pepper.
4
Roast vegetables, stirring occasionally, until tender and starting to brown, 30 to 35 minutes.
5
Let cool.
6
Meanwhile, in small bowl, whisk together sour cream or yogurt, mayonnaise, basil and lemon juice.
7
Season with salt and pepper; reserve in refrigerator.
8
Spread mayonnaise mixture on both bread halves and arrange watercress on bottom layer.
9
Top with vegetable mixture and bread tops.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy