1 small Eggplant, Thinly Sliced Into Rounds
1 Zucchini, Thinly Sliced
1 Squash, Sliced
1 Red Pepper, Cored, Seeded Cut In Strips
2 teaspoon Olive Oil
2 Garlic Cloves, Chopped Fine
Seaasoning, To Taste
4 tablespoon Sour Cream
2 tablespoon Mayonnaise
1 tablespoon Basil, Fresh Chopped
1 teaspoon Lemon Juice, Fresh
1 French Bread, Cut Up
1 Watercress, Stems Removed

Heat oven to 450f. In large roasting pan, toss eggplant, zucchini, yellow squash and red pepper slices with oil and garlic. Season with salt and pepper. Roast vegetables, stirring occasionally, until tender and starting to brown, 30 to 35 minutes. Let cool.

Meanwhile, in small bowl, whisk together sour cream or yogurt, mayonnaise, basil and lemon juice. Season with salt and pepper; reserve in refrigerator. Spread mayonnaise mixture on both bread halves and arrange watercress on bottom layer. Top with vegetable mixture and bread tops.