Sandwich - roasted vegetables on french

[Guest guest]

could serve 4 to 6 with this quantity.

 

 

* Exported from MasterCook *

 

Roasted Vegetable Sandwich

 

Recipe By :Beyond Gourmet, San Mateo, CA

Serving Size : 4 Preparation Time :0:00

Categories : Sandwiches Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small eggplant -- thinly sliced into rounds

1 zucchini -- thinly sliced

1 yellow summer squash -- thinly sliced

1 red bell pepper -- cored, seeded, thinly sliced

2 teaspoons olive oil

2 cloves garlic -- finely chopped

salt and freshly ground black 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 fresh lemon juice

1 loaf French Baguette (16 inch-long) -- split lengthwise

and cut into four sections

2 cups watercress leaves and tender stems -- washed

 

Preheat oven to 450F degrees.

 

In a large roasting pan, toss eggplant, zucchini, yellow squash and red pepper

slices with oil and garlic. Season with salt and pepper. Roast the vegetables,

stirring occasionally, until tender and starting to brown, 30 to 35 minutes. Let

cool.

 

Meanwhile, in a small bowl, whisk together sour cream or yogurt, mayonnaise,

basil and lemon juiced. 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. Serves 4

 

Source:

" http://www.beyondgourmet.com/pairs/pair21.html "

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Per Serving (excluding unknown items): 416 Calories; 8g Fat (17.2% calories from

fat); 14g Protein; 73g Carbohydrate; 8g Dietary Fiber; 4mg Cholesterol; 751mg

Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1

1/2 Fat; 0 Other Carbohydrates.

 

Suggested Wine: Petite Sirah

 

 

Nutr. Assoc. : 0 0 5663 0 0 0 0 25082 0 0 0 20053 0 5474

 

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