Spanish Roasted Vegetable Sandwiches

• 2 yellow squash or zucchini, sliced lengthwise (1 lb.)
• 1 medium eggplant, sliced lengthwise (1 lb.)
• 1 medium red onion, sliced (1 cup)
• 4 large button mushrooms, sliced (6 oz.)
• 2 roasted red peppers, coarsely chopped
• 2 Tbs. whole natural blanched almonds
• 1 Tbs. red wine vinegar
• 1 clove garlic, chopped (1 tsp.)
• 1 5.3-oz. log goat cheese, softened
• 1 Tbs. chopped fresh basil
• 4 multigrain rolls, split horizontally
• 4 green leaf lettuce leaves

1. 1. Preheat oven to 400u0b0F. Spread squash, eggplant, onion, and mushrooms in single layer on 2 baking sheets, and spray with cooking spray. Roast 15 to 18 minutes, or until tender.
2. 2. Place roasted red peppers, almonds, vinegar, and garlic in bowl of food processor. Puree until smooth. Season with salt and pepper.
3. 3. Mash goat cheese and basil in bowl.
4. 4. Spread bottom halves of rolls with goat cheese mixture. Top each with lettuce leaf. Divide vegetables over lettuce. Spread roasted red pepper mixture on top halves of rolls, and press together to adhere.

yellow squash, eggplant, red onion, button mushrooms, red peppers, natural blanched almonds, red wine vinegar, clove garlic, goat cheese, fresh basil, rolls, green leaf

Taken from www.epicurious.com/recipes/member/views/spanish-roasted-vegetable-sandwiches-50056248 (may not work)