Roasted Vegetable Sandwich

Recipe Ingredients

1		Eggplant - thinly sliced (small)
1		Zucchini - thinly sliced
1		Yellow summer squash - sliced
1		Red bell pepper - cored, seeded and thinly sl
2 teaspoons	10ml	Olive oil
2		Garlic cloves - chopped fine
		Pepper - freshly ground and
		Salt to taste
1/4 cup	59ml	Sour cream - non-fat, -or-
		Plain yogurt
2 tablespoons	30ml	Mayonnaise - reduced-fat
1 tablespoon	15ml	Basil - fresh chopped
1 teaspoon	5ml	Lemon juice - fresh
1		French bread baguette - 16 inch-long, split
		Cut into 4 sections
1		Watercress - washed, large
		Removed - abt 2 cups

Recipe Instructions

Heat oven to 450F. 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.

Source:
Cooking Light, Sept 1994, page 76

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