Roasted Vegetable Sandwich

Name: Roasted Vegetable Sandwich
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

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By Just A Pinch KitchenCrew

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Ingredients

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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

How to Make Roasted Vegetable Sandwich

Step-by-Step

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.