Roasted Vegetable Sandwiches

1 small eggplant, thinly sliced into rounds
1 zucchini, thinly sliced
1 yellow summer squash, thinly sliced
1 red bell pepper, cored and seeded, thinly sliced
2 teaspoons olive oil
2 cloves garlic, finely chopped
salt and freshly ground black pepper, to taste
1/4 cup sour cream or 1/4 cup nonfat plain yogurt
2 tablespoons mayonnaise
1 tablespoon fresh basil, chopped
1 teaspoon fresh lemon juice
1 16 inch baguette, split lengthwise, cut into 4 sections
1 bunch watercress, washed, large stems removed

Preheat oven to 450 degrees F.

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.

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