Roasted-Vegetable Sandwich

Ingredients

• 1/2 garlic head
• 2 cups sliced portabella mushrooms
• 1 1/4 cups diagonally sliced zucchini
• 1 cup chopped seeded Anaheim chile
• 1 cup thinly sliced peeled acorn squash
• 1/2 cup thinly sliced red onion
• 2 plum tomatoes, halved lengthwise and seeded
• Vegetable cooking spray
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 4 rosemary sprigs
• 1 (8-ounce) carton plain nonfat yogurt
• 2 tablespoons Dijon mustard
• 1/4 teaspoon balsamic vinegar
• 1 (1-pound) loaf French bread, cut in half lengthwise

Preparation

1. Preheat oven to 350°.
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil; set aside.
3. Arrange mushrooms and next 5 ingredients (mushrooms through tomatoes) on a jelly-roll pan coated with cooking spray. Sprinkle salt, thyme, and pepper over vegetables; toss well. Nestle rosemary sprigs into vegetables. Bake garlic and vegetables at 350° for 45 minutes, stirring vegetables every 15 minutes. Discard rosemary sprigs. Separate garlic cloves, and squeeze to extract garlic pulp; discard skins. Set garlic pulp aside.
4. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 10 minutes. Scrape yogurt into a bowl, using a rubber spatula. Stir in garlic pulp, mustard, and vinegar; set aside.
5. Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell; reserve torn bread for another use. Spread yogurt mixture over top and bottom halves of loaf. Arrange vegetables on bottom half of loaf; replace top half. Wrap loaf in foil; bake at 350° for 15 minutes. Cut into 6 equal portions.