Diabetic, Low-Fat Roasted Vegetable Sandwiches

3 Tbsp balsamic or red wine vinegar
2 tsp olive oil
1/4 cup fresh basil, chopped, 1 Tbsp dried basil
1 small eggplant, sliced into thin rounds
1 zucchini, thinly sliced
1 yellow summer squash, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 small red onion, sliced and separated
Basil-Yogurt Spread:
1/4 cup nonfat yogurt
2 Tbsp reduced -fat mayonnaise
1 Tbsp additional fresh basil
1 tsp lemon juice
8 slices sourdough bread or 4 rolls

Preheat oven to 450F degrees. Blend vinegar, oil and basil. Add vegetables, tossing to coat. Place vegetables in roasting pan and cook, stirring occasionally, until tender and lightly browned- about 30 minutes. Cool vegetables. Whisk together ingredients for spread (recipe can be prepared ahead and refrigerated at this point). To assemble sandwiches, spread basil, yogurt mixture on your favorite bread, pita halves, or crusty rolls. Top with vegetable mixture and serve. Makes 4 servings.