Recipe Archives->Sandwiches->Roasted Vegetable 01

Roasted Vegetable Sandwiches

3 Tbsp balsamic or red wine vinegar
2 tsp olive oil
1/4 cup fresh basil, chopped, 1 Tbsp dried basil
1 small eggplant, sliced into thin rounds
1 zucchini, thinly sliced
1 yellow summer squash, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 small red onion, sliced and separated

1/4 cup nonfat yogurt
2 Tbsp reduced-fat mayonnaise
1 Tbsp additional fresh basil
1 tsp lemon juice
8 slices sourdough bread or 4 rolls

Preheat oven to 450F degrees. Blend vinegar, oil and basil. Add
vegetables, tossing to coat. Place vegetables in roasting pan and
cook, stirring occasionally, until tender and lightly browned-
about 30 minutes. Cool vegetables. Whisk together ingredients for
spread (recipe can be prepared ahead and refrigerated at this
point). To assemble sandwiches, spread basil yogurt mixture on your
favorite bread, pita halves, or crusty rolls. Top with vegetable
mixture and serve. Makes 4 servings.

Printable version: roasted-vegetable01.txt.