Roasted Vegetable Sandwich

Name: Roasted Vegetable Sandwich
Yield: 4
Cuisine: Fusion
Ingredients: eggplant; zucchini; yellow summer squash; sweet red bell peppers; olive oil; garlic cloves; black pepper; salt; sour cream; mayonnaise; basil; lemon juice; bread, french baguette; watercress

Submitted by punitha

Roasted Vegetable Sandwich recipe

YIELD

4 servings

PREP

15 min

COOK

35 min

READY

50 min

Ingredients

SMALL EGGPLANT
thinly sliced into rounds *

ZUCCHINI
thinly sliced

YELLOW SUMMER SQUASH
yellow

SWEET RED BELL PEPPERS
cored, seeded and thinly sliced

TEASPOONS OLIVE OIL

GARLIC CLOVES
finely chopped

BLACK PEPPER
freshly ground *

SALT *

CUP SOUR CREAM
nonfat, or nonfat plain yogurt

TABLESPOONS MAYONNAISE
reduced-fat

TABLESPOON BASIL
fresh, chopped

TEASPOON LEMON JUICE
fresh

BREAD, FRENCH BAGUETTE
16 inch long, split length wise, cut into 4 sections *

BUNCH WATERCRESS
washed, large, stem removed, about 2 cups *

Directions

Heat oven to 450℉ (230℃).

In large roasting pan, toss eggplant, zucchini, yellow squash and red pepper slices with oil and garlic. Season with salt and pepper.

Roast vegetables, stirring occasionally, until tender and starting to brown, 30 to 35 minutes. Let cool.

Meanwhile, in small bowl, whisk together sour cream or yogurt, mayonnaise, basil and lemon juice. Season with salt and pepper; reserve in refrigerator.

Spread mayonnaise mixture on both bread halves and arrange watercress on bottom layer. Top with vegetable mixture and bread tops.