Roasted Vegetable Sandwich
Roasted Vegetable Sandwich recipe
Yield
4 servingsPrep
15 minCook
35 minReady
50 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
eggplant
thinly sliced into rounds |
*
|
| 1 |
zucchini
thinly sliced |
|
|
| 1 |
yellow summer squash
yellow |
|
|
| 1 |
sweet red bell peppers
cored, seeded and thinly sliced |
|
|
| 2 | teaspoons |
olive oil
|
|
| 2 |
garlic cloves
finely chopped |
|
|
|
black pepper
freshly ground |
*
|
||
|
salt
|
*
|
||
| ¼ | cup |
sour cream
nonfat, or nonfat plain yogurt |
|
| 2 | tablespoons |
mayonnaise
reduced-fat |
|
| 1 | tablespoon |
basil
fresh, chopped |
|
| 1 | teaspoon |
lemon juice
fresh |
|
| 1 |
bread, french baguette
16 inch long, split length wise, cut into 4 sections |
*
|
|
| 1 | bunch |
watercress
washed, large, stem removed, about 2 cups |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
eggplant
thinly sliced into rounds |
*
|
| 1 | each |
zucchini
thinly sliced |
|
| 1 | each |
yellow summer squash
yellow |
|
| 1 | each |
sweet red bell peppers
cored, seeded and thinly sliced |
|
| 1E+1 | ml |
olive oil
|
|
| 2 | each |
garlic cloves
finely chopped |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
salt
|
*
|
| 59 | ml |
sour cream
nonfat, or nonfat plain yogurt |
|
| 3E+1 | ml |
mayonnaise
reduced-fat |
|
| 15 | ml |
basil
fresh, chopped |
|
| 5 | ml |
lemon juice
fresh |
|
| 1 | each |
bread, french baguette
16 inch long, split length wise, cut into 4 sections |
*
|
| 1 | 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.
