Roasted Vegetable Sandwich
1/4 C. red wine vinegar
2 T. olive oil
1/4 C. chopped fresh basil leaves
1 small eggplant, sliced into thin rounds
1 small zucchini, sliced into thin rounds
1 small yellow squash, sliced into thin rounds
1 medium-size red bell pepper, cut into thin strips
1 small red onion, thinly sliced
salt, freshly ground
black pepper and cayenne to taste
8 slices of bread of your choice
Preheat the oven to 450°F. In a large mixing bowl, combine the vinegar and oil.
Add the basil and the vegetables and toss to coat. Spread the vegetables on a
baking sheet or shallow roasting pan. Sprinkle with salt and pepper.
Bake, stirring occasionally, until the vegetables are tender and lightly
browned, about 30 minutes. Remove from the oven and let cool.
Spread the mayonnaise on four slices of bread and arrange the vegetables on the
other four slices. Close, cut diagonally and serve.
Makes 4 sandwiches