Day 13. Grilled Vegetable Sandwich.

Loved it. The roasted vegetables were mouth-watering.  The mustard-yogurt dressing was so good I kept trying to think of more things to put it on. There is a lot of labor in this recipe, though, make no mistake.  I had to go put my feet up after dinner, before I could even think about putting the food away.

I tried making the baguettes that Rosie suggests with this dinner, but they flopped because I did as she suggested, and put a towel over the top of them.  I never do that, because previous experience says the towel will stick to the dough.  And guess what?  The towel stuck to the dough.  The loaves lost air and  height when  I had to peel the towel off the top of them, so mine were very flat baguettes, more akin to elongated pancakes.

Rosie suggests you scoop out the inner dough from the bottom piece of bread, and I second that suggestion - otherwise there is too much bread. I also suggest that you brush olive oil on the bread, before you warm or toast it - otherwise, it is too dry for the sandwiches.

Here 'tis:

Grilled Vegetable Sandwich, p.75, Rosie O'Daley.

For the Dressing:
1 C plain nonfat (lowfat) yogurt
3 T Dijon-style mustard
Freshly ground black pepper to taste
Salt, to taste
2 T nonfat cottage cheese  (low-fat)
1/8 t Tabasco sauce
1 garlic clove, peeled and minced
1 t freshly squeezed lemon juice
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1 small eggplant, 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 onion, trimmed and cut into 1/4-inch rounds
3 t Italian seasoning
1/8 t cayenne pepper
 Light vegetable oil cooking spray (Olive oil)
2 roasted red bell peppers (see at bottom of recipe)
2 pizza dough baguettes/store-bought baguettes
1 large tomato, cored and sliced
Freshly ground black pepper to taste
2 T chopped jalapeno pepper
8 fresh basil leaves
8 arugula leaves (I had spinach leaves, worked just fine)

  Preheat  the broiler.
  Put all the dressing ingredients in a blender and mix at low speed until smooth.  Set aside.
  Arrange the eggplant, yellow squash, zucchini, and onion in a single layer on a cookie sheet.  Sprinkle the Italian seasoning and cayenne pepper over all the rounds.  Spray the vegetable oil (brush with olive oil) over to coat lightly.  Broil the vegetables for about 5 minutes, until brown, turn the rounds over, and brown the other side.  Remove the cookie sheet, leaving the broiler on.
  Quarter the roasted bell peppers.
  Cut each of the baguettes in half lengthwise and scoop out the soft inner dough.  Brush with olive oil.  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 jalapeno pepper.  Place 4 basil leaves, 4 arugula leaves, and 4 pieces of roasted pepper on each baguette. Layer on slices of eggplant, yellow squash, zucchini, and onion.  Coat the inside of the remaining half of each baguette with the dressing (and I put more on top of the vegetables) and place it on top of the vegetables.  Cut each baguette into 3 sandwiches.
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Roasting Bell Peppers
  Slice peppers in half lengthwise, core, and remove the seeds.  Put the sliced peppers on the rack of a preheated broiler, cut side down.  Broil for about 5 minutes, until the skin blisters.
  Transfer the roasted peppers to a tightly-sealing plastic bag, close it, and leave them for 10 to 15 minutes.  When cool, the charred skin can be rubbed easily from the peppers and discarded.