Roasted Vegetable Sandwiches

Recipe Ingredients

1		Eggplant - thinly sliced into (small) rounds
1		Zucchini - thinly sliced
1		Yellow summer squash - thinly sliced
1		Red bell pepper - cored & seeded, thinly sliced
2 teaspoons	10ml	Olive oil
2		Garlic - finely chopped
		Salt and freshly ground black pepper - to taste
1/4 cup	59ml	Nonfat sour cream - --or--
1/4 cup	59ml	Nonfat plain yogurt
2 tablespoons	30ml	Reduced-fat mayonnaise
1 tablespoon	15ml	Fresh basil - chopped
1 teaspoon	5ml	Fresh lemon juice
1		Baguette - split lengthwise, cut into 4 sections
1		Watercress - washed, large stems removed, (about 2 cup)

Recipe Instructions

Preheat oven to 450F. In a large roasting pan, toss eggplant, zucchini, yellow squash and red pepper slices with oil and garlic. Season with salt and pepper. Roast the vegetables, stirring occasionally, until tender and starting to brown, 30 to 35 minutes. Let cool.

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

Spread the mayonnaise mixture on both of the bread halves and arrange watercress on the bottom layer.

Top with the vegetable mixture and the bread tops.

Serves 4.

EATING WELL JULY/AUGUST 199

Source:
Pat Gold

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