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


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.

About Roasted Vegetable Sandwich

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