It's Sunday and Were Doin' Deli!

Roasted Vegetable Sandwiches with Tahini Honey Mustard Dressing

Ingredients:
2 zucchini, ends removed and sliced 1/4 inch thick
1 medium Italian eggplant, ends removed and sliced 1/4 inch thick
2 large red peppers, seeds removed, ends removed and sliced into 1 1/2 inch wide slices
2 cloves fresh garlic
1 Tbsp olive oil

1 1/2 Tbsp tahini
2 Tbsp olive oil
juice of 1/2 lemon
1 tsp honey
1/2 tsp mustard
garlic salt and pepper to taste
1- 3 tsp water

1 fresh baguette

Directions:
-Preheat oven to 425 degrees
-In large baking dish, combine sliced vegetables, garlic, olive oil, and a sprinkle of salt and pepper.
-Toss to combine well and place into oven.
-Roast vegetables, opening oven to toss a few times, until roasted down and browned on the edges, about 35-45 minutes.
-Meanwhile, combine tahini, olive oil, lemon juice, honey, mustard and stir well.
-Add just enough water to smooth mixture and produce a spread-like consistency, and salt and pepper to taste.
-Remove vegetables from oven.
(I made fresh baguette, but if baguette isn't fresh from the oven, just heat in oven to warm.)
-Slice bread on diagonal to cut into 4 equal sandwich pieces, and cut to butterfly open.
-Spread liberal amount of dressing onto bottom of slices, place slices of roasted vegetables onto each sandwich, close and serve immediately.