Roasted Veggie Sandwiches

• 3 tablespoons balsamic vinegar
• 2 teaspoons olive oil
• 1/4 cup minced fresh basil or 1 tablespoon dried basil
• 1 small eggplant, peeled and sliced lengthwise
• 1 medium sweet red pepper, sliced
• 1 small red onion, sliced and separated into rings
• 1 small zucchini, thinly sliced
• 1 small yellow summer squash, thinly sliced
• 1/4 cup fat-free plain yogurt
• 2 tablespoons reduced-fat mayonnaise
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1 teaspoon lemon juice
• 4 French rolls, split and warmed

1. In a large bowl, combine the vinegar, oil and basil. Add the eggplant, red pepper, onion, zucchini and yellow squash; toss to coat. Place vegetables in a single layer in a large roasting pan. Roast, uncovered, at 450u0b0 for 20-30 minutes or until tender, stirring occasionally.
2. Meanwhile, in a small bowl, combine the yogurt, mayonnaise, basil and lemon juice. Hollow out rolls if necessary. Serve roasted vegetables on rolls with yogurt spread.

balsamic vinegar, olive oil, fresh basil, eggplant, sweet red pepper, red onion, zucchini, summer, yogurt, mayonnaise, fresh basil, lemon juice, french rolls

Taken from www.tasteofhome.com/recipes/roasted-veggie-sandwiches/ (may not work)