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Roasted Vegetable
Sandwich paired with a Petite Sirah 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
juiced. 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.
Serves 4
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