Instructions: This tongue-tingling creation features a colorful and I rather monumental assemblage of warm vegetables atop layers of fresh tomato, basil leaves, arugula, and roasted peppers-smothered in a spicy mustard-yogurt dressing and spiked with liberal applications of cayenne and black pepper, jalapeno peppers, and Tabasco sauce. So much for preconceptions of healthy food as bland and unsatisfying.

I usually grill the vegetables but have adapted recipe directions for the broiler to make it easier to do in the kitchen.

Preheat the broiler.

Put all the dressing ingredients in a blender and mix at low speed until smooth. Set aside.

Arrange the eggplant, yellow squash, zucchini, and onion in a single layer on a cookie sheet. Sprinkle the Italian seasoning and cayenne pepper over all of the rounds. Spray the vegetable oil over to coat lightly. Broil the vegetables for about 5 minutes, until brown, turn the rounds over, and brown the other side. Remove the cookie sheet, leaving the broiler on.

Quarter the roasted bell peppers.

Cut each of the baguettes in half lengthwise and scoop out the soft inner dough. Place them on the broiler rack and toast for about 2 minutes per side.

Put a few slices of tomato into the well in the bottom of each baguette. Dust with black pepper and jalapeno pepper. Place 4 basil leaves, 4 arugula leaves, and 4 pieces of roasted pepper on each baguette. Layer on slices of eggplant, yellow squash, zucchini, and onion. Coat the inside of the remaining half of each baguette with the dressing and place it on top of the vegetables. Cut each baguette into 3 sandwiches.

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