Roasted Vegetable Sandwiches

50 mins Print

Prep time: 20 mins

Servings: 4

INGREDIENTS

  • 1 small eggplant , thinly sliced into rounds
  • 1 zucchini , thinly sliced
  • 1 yellow summer squash , thinly sliced
  • 1 red bell pepper , cored, seeded and thinly sliced
  • 2 teaspoons extra-virgin olive oil
  • 2 cloves garlic , finely chopped
  • Salt & freshly ground pepper , to taste
  • 1/4 cup nonfat sour cream , or nonfat plain yogurt
  • 2 tablespoons reduced-fat mayonnaise
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon lemon juice
  • 1 16-inch-long French baguette , split lengthwise and cut into 4 sections
  • 1 bunch watercress , washed, large stems removed (about 2 cups)

PREPARATION

  1. Preheat oven to 450°F. Toss eggplant, zucchini, yellow squash and bell pepper with oil and garlic in a large roasting pan. Season with salt and pepper. Roast the vegetables, stirring occasionally, until tender and starting to brown, 30 to 35 minutes. Let cool.
  2. Meanwhile, whisk together sour cream (or yogurt), mayonnaise, basil and lemon juice in a small bowl. Season with salt and pepper; reserve in the refrigerator.
  3. 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.

TIPS & NOTES


© Meredith Corporation.  All rights reserved. Used with permission.

Nutrition

  • 238 calories / Per serving
  • Carbs 44 g
  • Fat 4 g
  • Saturated Fat 0 g
  • Protein 9 g
  • Cholesterol 0 mg
  • Fiber 7 g
  • Sodium 504 mg
  • Potassium 649 mg
  • Monounsaturated Fat 2 g