Roasted vegetable sandwich
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Roasted vegetable sandwich
  Vegetables    Vegetarian    Sandwiches  
Last updated 6/12/2012 1:20:44 AM. Recipe ID 52605. Report a problem with this recipe.
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      Title: Roasted vegetable sandwich
 Categories: Vegetables, Vegetarian, Sandwiches
      Yield: 4 Servings
 
      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
 
   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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Recipe ID 52605 (Apr 03, 2005)

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