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Roasted Vegetable Sandwiches

July/August 1994, The Simple Art of EatingWell

Your rating: None Average: 2.6 (9 votes)

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



READER'S COMMENT:
"This has quickly become a family favorite! We use multi-grain baguettes. We add fresh asparagus to the recipe, when in season. "
Roasted Vegetable Sandwiches

Makes: 4 servings

Active Time:

Total Time:

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

  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

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).

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 2 vegetable, 1 fat


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