Recipe - Roasted Vegetable Sandwich

1 small Eggplant, thinly cut or sliced up
into rounds
1 Zucchini, thinly cut or sliced up
1 Yellow summer squash, cut or sliced up
1 Red bell pepper, cored,
seeded and thinly cut or sliced up
2 teaspoon Olive oil
2 Garlic cloves, chopped fine
Pepper, freshly ground and
Salt to taste
One fourth cup Sour cream, nonfat, Or
nonfat plain yogurt
2 tablespoon Mayonnaise, reducedfat
1 tablespoon Basil, fresh chopped
1 teaspoon Lemon juice, fresh
1 French bread baguette,
16 inchlong, split length
wise, cut into 4 sections
1 bn Watercress, washed, large
stem removed, abt 2 cups

Heat oven to 450 degrees. In large roasting pan, toss eggplant, zucchini,
yellow squash and red pepper slices with oil and garlic. Season with salt
and pepper. Roast vegetables, stirring occasionally, until tender and
starting to brown, 30 to 35 minutes. Let cool.
Meanwhile, in small bowl, whisk together sour cream or yogurt, mayonnaise,
basil and lemon juice. Season with salt and pepper; reserve in
refrigerator.
Spread mayonnaise mixture on both bread halves and arrange watercress on
bottom layer. Top with vegetable mixture and bread tops.