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roasted vegetable sandwich

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Ingredients For roasted vegetable sandwich

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

How To Make roasted vegetable sandwich

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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