Name: Roasted Vegetable Sandwiches
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 small eggplant, thinly sliced into rounds; 1 zucchini, thinly sliced; 1 yellow summer squash, thinly sliced; 1 red bell pepper, cored, seeded and thinly sliced; 2 teaspoons extra-virgin olive oil; 2 cloves garlic, finely chopped; Salt & freshly ground pepper, to taste; 1/4 cup nonfat sour cream, or nonfat plain yogurt; 2 tablespoons reduced-fat mayonnaise; 1 tablespoon chopped fresh basil; 1 teaspoon lemon juice; 1 16-inch-long French baguette, split lengthwise and cut into 4 sections; 1 bunch watercress, washed, large stems removed (about 2 cups)

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance and cook when ready. Most components reheat well; add fresh garnishes just before serving for the best presentation.

Question 3

Can I make this dairy-free?

Accepted Answer

Yes. Use a plant-based alternative for the dairy ingredients — nutritional yeast or dairy-free cheese work well as substitutes.

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