Roasted Vegetable Sandwiches

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

Roasted Vegetable Sandwiches
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 50 minutes (20 minutes prep)

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 and 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
  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.


Nutritional Facts

Servings
4
Calories
238
Carbohydrates
44 g
Fat
4 g
Saturated Fat
0 g
Protein
9 g
Cholesterol
0 mg
Dietary Fiber
7 g
Potassium
649 mg
Sodium
504 mg
Yield
4 servings
Exchanges
2 starch
2 vegetable
1 fat
Vitamin C
105% daily value
Vitamin A
41% dv
Potassium
19% dv
Folate
17% dv
Iron
15% dv

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