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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 teaspoons olive oil
- 2 - garlic cloves, finely chopped
- - salt and freshly ground pepper to taste
- 1/4 cup nonfat sour cream or nonfat plain yogurt
- 2 tablespoons reduced fat mayonnaise
- 1 tablespoon fresh basil, finely chopped
- 1 teaspoon 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
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Step 1Heat oven to 450 degrees.
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Step 2In large roasting pan, toss eggplant, zucchini, yellow squash and red pepper slices with oil and garlic.
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Step 3Season with salt and pepper.
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Step 4Roast vegetables, stirring occasionally, until tender and starting to brown, 30 to 35 minutes.
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Step 5Let cool.
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Step 6Meanwhile, in small bowl, whisk together sour cream or yogurt, mayonnaise, basil and lemon juice.
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Step 7Season with salt and pepper; reserve in refrigerator.
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Step 8Spread mayonnaise mixture on both bread halves and arrange watercress on bottom layer.
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Step 9Top with vegetable mixture and bread tops.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Roasts
Category:
Sandwiches
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
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