Roasted Vegetable Sandwiches

From EatingWell: July/August 1994 — Subscribe Now!

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

4 servings

Active Time: 20 minutes

Total Time: 50 minutes

Nutrition Profile

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

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.
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.
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

Per serving: 242 calories; 4 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 44 g carbohydrates; 9 g protein; 7 g fiber; 504 mg sodium; 650 mg potassium.

Nutrition Bonus: Vitamin C (105% daily value), Vitamin A (41% dv), Potassium (19% dv), Folate (17% dv), Iron (15% dv).

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 2 vegetable, 1 fat