Roasted Vegetable Sandwiches with Basil-Yogurt Spread
Alt.cooking-chien/Dallas and Rina/2000

3 Tbsp. balsamic or red wine vinegar
2 tsp. olive oil
1/4 cup fresh basil, chopped (1 Tbsp. dried)
1 small eggplant, slice into thin rounds
1 zucchini, sliced thinly
1 yellow summer squash, sliced thinly
1 red bell pepper, seeded and sliced thinly
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. dried)
1 tsp. lemon juice
4 whole wheat rolls (or other favorite bread)

Preheat oven to 450 F. 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 and whisk together ingredients for spread (recipe can be prepared ahead and refrigerated to this point). To assemble sandwiches, spread basil-yogurt mixture on your favorite bread - pita halves, sliced French baguettes or crusty rolls work well. Top with veggie mixture and serve.