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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)

Description

Roasted Vegetable Sandwiches - The Huffington Post

Kitchen Daily