Source: Stop and Smell the Rosemary

Roasted Vegetable Sandwich
Try this recipe for a tasty and healthy sandwich.
Serves: 4
Prep Time: 10 minutes
Cook Time: 35 minutes


1 small eggplant, thinly sliced
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 large white or yellow onion, thinly sliced
2 teaspoons extra virgin olive oil
2 cloves garlic, minced
freshly ground pepper
1/4 cup nonfat sour cream
2 tablespoons reduced fat mayonnaise
1 tablespoon chopped fresh basil
1 teaspoon fresh lemon juice
8 lettuce leaves
2 ripe tomatoes, thinly sliced
1 (16-inch) long baguette, split lengthwise and cut into 4 sections, or bread of your choice

Preheat the oven to 450 degrees.

Combine the eggplant, zucchini, squash, and onion in a large roasting pan. Add the oil and garlic and toss to coat. Season with salt and pepper. Roast the vegetables 30 to 35 minutes, or until tender. Cool.

Combine the sour cream, mayonnaise, basil, and lemon juice in a small bowl. Spread the mayonnaise mixture on baguette. Assemble sandwiches using the roasted vegetables, lettuce and tomatoes.