Name: Roasted Vegetable Sandwiches
Cook time: 20 min
Total time: 50 min
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)

Roasted Vegetable Sandwiches

4.2

(6)

4 Reviews

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

EatingWell Test Kitchen

Updated on August 16, 2019

Cook Time:

20 mins

Additional Time:

30 mins

Total Time:

50 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Low-Calorie High Fiber Vegetarian Healthy Immunity

Jump to Nutrition Facts

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)

Directions

Preheat oven to 450 degrees 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 Facts (per serving)

283	Calories
9g	Fat
44g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 283
% Daily Value *
Total Carbohydrate 44g	16%
Dietary Fiber 6g	22%
Total Sugars 9g
Protein 9g	17%
Total Fat 9g	11%
Saturated Fat 2g	11%
Cholesterol 8mg	3%
Vitamin A 1770IU	35%
Vitamin C 63mg	70%
Folate 69mcg	17%
Sodium 565mg	25%
Calcium 68mg	5%
Iron 3mg	15%
Magnesium 43mg	10%
Potassium 670mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.