Roasted Vegetable Sandwich paired with a Petite Sirah

1 small eggplant, thinly sliced into rounds
1 zucchini, thinly sliced
1 yellow summer squash, thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
2 tsp. olive oil
2 cloves garlic, finely chopped
salt & freshly ground black pepper to taste
1/4 cup nonfat sour cream or nonfat plain yogurt
2 Tabs. reduced-fat mayonnaise
1 Tabs. chopped fresh basil
1 tsp. fresh lemon juice
1 16-inch-long French baguette, split lengthwise and cut into 4 sections
1 bunch watercress, washed, large stems removed (about 2 cups)

Preheat oven to 450 degrees F. In a large roasting pan, toss eggplant, zucchini, yellow squash and red pepper slices with oil and garlic. Season with salt and pepper. Roast the vegetables, stirring occasionally, until tender and starting to brown, 30 to 35 minutes. Let cool. Meanwhile, in a small bowl, whisk together sour cream or yogurt, mayonnaise, basil and lemon juiced. Season with salt and pepper; reserve in the refrigerator. Spread the mayonnaise mixture on both of the bread halves and arrange watercress on the bottom layer. Top with the vegetable mixture and the bread tops. Serves 4