Roasted vegetable sandwich
Yield: 4 Servings
Ingredients:
- 1 sm Eggplant thinly sliced -into rounds
- 1 Zucchini thinly sliced
- 1 Yellow summer squash sliced
- 1 Red bell pepper cored -seeded and thinly sliced
- 2 ts Olive oil
- 2 Garlic cloves
Instructions:
chopped fine Pepper freshly ground and Salt to taste 1/4 c Sour cream non-fat -Or- -non-fat plain yogurt 2 tb Mayonnaise reduced-fat 1 tb Basil fresh chopped 1 ts Lemon juice fresh 1 French bread baguette -16 inch-long split length- -wise cut into 4 sections 1 bn Watercress washed large -stem removed abt 2 cups Heat oven to 450 degrees. 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.
