Roasted Vegetable Sandwich

Roasted Vegetable Sandwich

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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


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

Printable Recipe Card

About Roasted Vegetable Sandwich

Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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