Ingredients
3 tablespoons balsamic vinegar2 teaspoons olive oil1/4 cup minced fresh basil or 1 tablespoon dried basil1 small eggplant, peeled and sliced lengthwise1 medium sweet red pepper, sliced1 small red onion, sliced and separated into rings1 small zucchini, thinly sliced1 small yellow summer squash, thinly slicedBASIL YOGURT SPREAD:1/4 cup fat-free plain yogurt2 tablespoons reduced-fat mayonnaise1 tablespoon minced fresh basil or 1 teaspoon dried basil1 teaspoon lemon juice4 French rolls, split and warmed
Preparation
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 450° for 20-30 minutes or until tender, stirring occasionally.
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.
