Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      small         eggplant -- thinly sliced into
                        -- rounds
   1                    zucchini -- thinly sliced
   1                    yellow summer squash -- thinly sliced
   1                    red bell pepper -- cored & seeded,
                        -- thinly sliced
   2      teaspoons     olive oil
   2      cloves        garlic -- finely chopped
                        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                    baguette -- (16"-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.