Ingredients:
1 cup plain nonfat yogurt
3 tablespoons Dijon mustard
black pepper
2 tablespoons nonfat cottage cheese
1/8 teaspoon Tabasco sauce
2 tablespoons minced shallots
1 clove peeled and minced garlic
1 teaspoon lemon juice
1 small eggplants, trimmed and cut into 1/4 inch rounds
1 medium yellow squash, trimmed and cut into 1/4 inch rounds
1 medium zucchini, trimmed and cut into 1/4 inch rounds
1 red onions, trimmed and cut into 1/4 inch rounds
3 tablespoons italian seasoning
1/8 teaspoon cayenne pepper
light vegetable oil cooking spray
2 roasted red peppers ( fresh or jarred and drained)
1 baguette
1 large tomatoes, cored and sliced
black pepper
2 tablespoons chopped jalapeno peppers
8 basil leaves
8 arugula leaves
Directions:
Preheat broiler.
Put dressing ingredients in blender and mix on low until smooth.
Set aside.
Arrange eggplant, squash, zucchini, and onion in a single layer on a cookie sheet.
Sprinkle Italian seasoning and cayenne pepper over all of the rounds.
Spray the cooking spray over to coat lightly.
Broil the vegetables for about 5 minutes, until brown, and flip them over to brown on the other side.
Remove the cookie sheet, leaving the broiler on.
Quarter the roasted bell peppers.
Cut baguette in half crosswise and scoop out the soft inner dough.
Place them on the broiler rack and toast for about 2 minutes per side.
Put a few slices of tomato into the well in the bottom of each baguette.
Dust with black pepper and jalapenos.
Place 4 basil leaves, 4 arugula leaves, and 4 pieces of roasted pepper on baguette.
Layer on slices of eggplant, squash, zucchini,and onion.
Coat the inside of the remaining half baguette with the dressing and place it on top of the other half.
Cut into 4 sandwiches.
Servings: Serve
Time preparation: 15 min.
Time total: 25 min.