Roasted Veg Chile Sandwiches
Makes four rolls. 

1 4.5oz Can Green Chiles
3 Tablespoons Vinegar (Red Wine vinegar, if you care. We never did and just used whatever we had.)
2 Tablespoons Oil
1 Tablespoon Dried Basil
1/2 Teaspoon Ground Black Pepper
1 Small Red Bell Pepper, cut into 1-inch pieces
1 Small Zucchini, cut into 1/4-inch thick slices
1 Small Sweet Potato, peeled, cut into 1/8-inch thick slices
1 Small Red Onion, cut into wedges (We never included the onion as gegi doesn't like them)
1/4 cup nonfat cream cheese
2 tablespoons buttermilk (after the first time we just used milk)
1/8 teaspoon salt
4 French rolls or hoagie buns. (We used anything bready we had to hand. Doesn't really matter what as long as it's fresh and doesn't fall apart easily.)

Heat oven to 450 degrees F.

Set aside 1 tablespoon of chiles for dressing.

Get large bowl, combine remaining chiles, vinegar, oil, basil and pepper. Mix well and add all vegetables. Mix until thoroughly coated. Let stand for at least 15 minutes at room temperature to marinade.

Place in inch-deep baking pan or dish. Bake for 20-25 minutes or until tender, stirring once.

Meanwhile, in small bowl, beat cream cheese until smooth. Add buttermilk, reserved chiles and salt, mix well. Refrigerate.

Prepare rolls. The official version says to cut a v-shape of bread out, put the filling in, then put the v-shape back in on top. I shall abbreviate thus: Make space inside bread (possibly stuffing face with torn out lumps of soft bread in the process) and place one and a half tablespoons of cream cheese mixture into it. Stuff 1/4 of vegetable mixture in on top. Eat.