Roasted Vegetable Sandwich
| Yield: | 4 Servings |
| Categories: | Sandwiches, Vegetarian, Vegetables |
| 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 | ts | 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 |
Advertisement