Sandwiches recipes

Roasted Vegetable Sandwiches

Course : Sandwiches
Serves: 4

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Ingredients:

1 small eggplant -- thinly sliced into rounds

1 medium Zucchini thinly sliced

1 medium yellow summer squash -- thinly sliced

1 medium red bell pepper -- cored and seeded, thinly sliced

2 teaspoons olive oil

2 cloves garlic -- finely chopped

1 Teaspoon salt and freshly ground black pepper -- to taste

1/4 cup nonfat sour cream -- or 1/4-cup nonfat plain yogurt

2 tablespoons reduced fat mayonnaise

1 tablespoon fresh basil -- chopped

1 teaspoon fresh lemon juice

1 loaf baguette -- (16 inch-round) split lengthwise cut into 4-sections

1 bunch watercress -- washed large stems removed

Preparation / Directions:

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.

Roasted Vegetable Sandwiches

Ingredients:

Preparation / Directions:

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