Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 1 Eggplant - thinly sliced into (small) rounds 1 Zucchini - thinly sliced 1 Yellow summer squash - thinly sliced 1 Red bell pepper - cored & seeded, thinly sliced 2 teaspoons 10ml Olive oil 2 Garlic - finely chopped Salt and freshly ground black pepper - to taste 1/4 cup 59ml Nonfat sour cream - --or-- 1/4 cup 59ml Nonfat plain yogurt 2 tablespoons 30ml Reduced-fat mayonnaise 1 tablespoon 15ml Fresh basil - chopped 1 teaspoon 5ml Fresh lemon juice 1 Baguette - split lengthwise, cut into 4 sections 1 Watercress - washed, large stems removed, (about 2 cup)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 450F. In a large roasting pan, toss eggplant, zucchini, yellow squash and red pepper slices with oil and garlic. Season with salt and pepper. Roast the vegetables, stirring occasionally, until tender and starting to brown, 30 to 35 minutes. Let cool. Meanwhile, in a small bowl, whisk together sour cream or yogurt, mayonnaise, basil and lemon juice. Season with salt and pepper; reserve in the refrigerator.. 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. Serves 4. EATING WELL JULY/AUGUST 199


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