roasted vegetable sandwich

14 Pinches
member avatar Member Submitted Recipe

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

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

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