Roasted Vegetable Sandwich

A Mediterranean-style sandwich built on roasted eggplant, zucchini, yellow squash, and red pepper, layered onto split French baguette with a lemon-basil yogurt spread and peppery watercress. The kind of vegetarian lunch that doesn’t feel like a compromise.

The high-heat roast does the work. The vegetables caramelize at the edges instead of steaming into mush, which is what gives them the deep savory flavor and concentrated sweetness that stands up to bread. Don’t crowd the pan or they steam.

The lemon-basil spread is the bridge. The lightly tangy yogurt-and-mayo base cuts through the richness of the oily roasted vegetables, while the basil and lemon brighten everything against the sturdy bread. Watercress adds a sharp, peppery counterpoint that bag spinach can’t match.

Pro Tips

• Slice the zucchini, eggplant, and squash thin and uniform so they roast at the same rate
• Spread vegetables in a single layer on the pan. Crowded vegetables steam instead of brown
• Cool the vegetables fully before assembling. Hot veg wilts the watercress and sogs the bread
• Toast the baguette halves lightly before spreading. A crisp surface keeps the sandwich from going limp

Variations

• Spread soft goat cheese or crumbled feta on one bread half before adding vegetables
• Swap watercress for arugula or fresh baby spinach if watercress is hard to find
• Use ciabatta or focaccia instead of baguette for a chewier sandwich