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Name: Roasted Vegetable Sandwich
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Basil, fresh chopped; Salt to taste; 1 French bread baguette,; 2 Garlic cloves, chopped fine; 2 tb Mayonnaise, reduced-fat; 1/4 c Sour cream, non-fat, -Or-; 1 sm Eggplant, thinly sliced; 2 ts olive oil; 1 ts Lemon juice, fresh; 1 Zucchini, thinly sliced; 1 Red bell pepper, cored,; 1 bn Watercress, washed, large; 1 Yellow summer squash, sliced; Pepper, freshly ground and

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INGREDIENTS

1 tb Basil, fresh chopped
Salt to taste
1 French bread baguette,
2 Garlic cloves, chopped fine
2 tb Mayonnaise, reduced-fat
1/4 c Sour cream, non-fat, -Or-
1 sm Eggplant, thinly sliced
2 ts olive oil
1 ts Lemon juice, fresh
1 Zucchini, thinly sliced
1 Red bell pepper, cored,
1 bn Watercress, washed, large
1 Yellow summer squash, sliced
Pepper, freshly ground and

Servings

INSTRUCTIONS

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.

NOTES

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Nutrition

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Serving Size: 1 Serving (2g)
Recipe Makes: 4 Servings

Calories: 5
Calories from Fat: 5 (100%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 38.8mg		1 %
Potassium 1.6mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5

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