Roasted vegetable sandwich

 
                         ROASTED VEGETABLE SANDWICH
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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, 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       t            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.
  
 
 
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