Roasted Vegetable Sandwiches

Course :	Sandwiches
From:	HungryMonster.com
Serves:	4

Ingredients:

1	small	eggplant -- thinly sliced into rounds
1	medium	Zucchini
1	medium	yellow summer squash -- thinly sliced
1	medium	red bell pepper -- cored and seeded, thinly sliced
2	teaspoons	olive oil
2	cloves	garlic -- finely chopped
1	Teaspoon	salt and freshly ground black pepper -- to taste
1/4	cup	nonfat sour cream -- or 1/4-cup nonfat plain yogurt
2	tablespoons	reduced fat mayonnaise
1	tablespoon	fresh basil -- chopped
1	teaspoon	fresh lemon juice
1	loaf	baguette -- (16 inch-round) split lengthwise cut into 4-sections
1	bunch	watercress -- washed large stems removed

Preparation:

Preheat oven to 450 degrees F. 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.