Roasted Vegetable Sandwiches

Roasted Vegetable Sandwiches

3 Reviews
From: EatingWell Magazine, July/August 1994

These hearty sandwiches may be assembled ahead of time and are perfect for a summer picnic

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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
  • ¼ 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)


  • Active

  • Ready In

  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.

Nutrition information

  • Per serving: 283 calories; 9 g fat(2 g sat); 6 g fiber; 44 g carbohydrates; 9 g protein; 69 mcg folate; 8 mg cholesterol; 9 g sugars; 1,770 IU vitamin A; 63 mg vitamin C; 68 mg calcium; 3 mg iron; 565 mg sodium; 670 mg potassium
  • Nutrition Bonus: Vitamin C (105% daily value), Vitamin A (35% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 2 vegetable, 1 fat

Reviews 3

January 05, 2015
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By: Ann Jones Rochat
Full of Flavor A very healthy, chockfull of vitamins and minerals vegetable sandwich. The sauce is very flavorful and the acid of the lemon adds the zing it needs. Pros: tasty, easy, great flavor Cons: breads have different calories, wish I knew how much veggies were on their own and spread
April 07, 2014
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By: chefamanda578
Super yummy lunch! These made an awesome lunch. If you make them without watercress, you can assemble them, individually wrap, and freeze them. My husband is not a fan of cooked veggies, so I would've had to eat the whole batch myself if we couldn't freeze them! I thaw one overnight and add a handful of watercress at lunch. Pros: Freezes well (without watercress) Cons: baguette can be hard to bite through without squishing out all the contents
March 03, 2010
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By: EatingWell User
This has quickly become a family favorite! We use multi-grain baguettes. We add fresh asparagus to the recipe, when in season.
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