Roasted Vegetable Sandwich

Roasted Vegetable Sandwich Recipe

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1 small
eggplant, thinly sliced into rounds
zucchini, thinly sliced
yellow summer squash, sliced
red bell pepper, seeded and thinly sliced
2 tsp
olive oil
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
french bread baguette, 16" split lengthwise into 4 sections
bunch watercress, washed, large stems removed

How to Make Roasted Vegetable Sandwich


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

Printable Recipe Card

About Roasted Vegetable Sandwich

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