Spanish Roasted Vegetable Sandwiches

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2 yellow squash or zucchini, sliced lengthwise (1 lb.)

1 medium eggplant, sliced lengthwise (1 lb.)

1 medium red onion, sliced (1 cup)

4 large button mushrooms, sliced (6 oz.)

2 roasted red peppers, coarsely chopped

2 Tbs. whole natural blanched almonds

1 Tbs. red wine vinegar

1 clove garlic, chopped (1 tsp.)

1 5.3-oz. log goat cheese, softened

1 Tbs. chopped fresh basil

4 multigrain rolls, split horizontally

4 green leaf lettuce leaves

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