3 Tblsp balsamic or red wine vinegar
¼ cup fresh (1 Tblsp dried) basil, chopped

1 yellow summer squash, thinly sliced

1 red or yellow bell pepper, thinly sliced

1 red onion, sliced and separated

1 zucchini, thinly sliced

1 small eggplant, sliced into thin rounds

 8 slices sourdough bread or 4 pocket pitas

2 tsp olive oil

4 oz Swiss cheese

Preheat oven to 450°F.  Blend vinegar, oil and basil.  Add vegetables, tossing to coat.  Place veggies in roasting pan and cook, stirring occasionally, until tender and lightly browned, about 30 minutes.  Cool veggies.  Spread basil-yogurt mixture on your favorite bread, pita halves or crusty rolls.  Top with cheese and fill with veggie mix.

 

¼ cup plain non-fat yogurt

1Tblsp fresh basil

2Tblsp mayonnaise

1 tsp lemon juice

 

Whisk together for spread.  May refrigerate for 1-2 weeks.

 

Substitute and vegetables that you like for the different vegetables listed.