Grilled Summer Vegetable Sandwiches With Basil Mayonnaise

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 1 eggplant, cut into 1/4 inch-thick slices (about 3/4 pound)
• 1 medium zucchini, cut into 1/4 inch-thick slices
• 1 yellow squash, cut into 1/4 inch-thick slices
• 1 fennel bulb, cut into 1/4 inch-thick slices (cut through the root end to stay intact)
• 1 large tomato, cut into 1/4 inch-thick slices (not too soft)
• 1 large red onion, peeled,cut into 1/4 inch-thick slices
• 1 tablespoon olive oil
• 2 french baguettes, 16 inch long and cut into 6 pieces each and cut in half lengthwise
• 2 cups basil leaves, rinsed and trimmed
• 2 cups basil leaves, rinsed and trimmed
• 1 clove garlic, crushed
• 1/2 cup fat-free mayonnaise
• salt & freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice, to taste

Recipe

• 1 prepare a charcoal or gas grill.
• 2 brush oil lightly over both sides of the vegetables.
• 3 grill eggplant, zucchini, squash, fennel, tomato and onion, in batches, until lightly charred and tender; fennel will take 4 to 5 minutes per side, eggplant, zucchini, squash and red onion 2 to 3 minutes per side, and tomatoes 1 to 2 minutes per side.
• 4 grill bread for 1 to 2 minutes per side, or until lightly browned.
• 5 to assemble sandwiches, spread each slice of bread with 1 tablespoon basil mayonnaise and layer with vegetables and basil leaves.
• 6 basil mayonnaise: in a food processor fitted with a steel blade, puree basil and garlic.
• 7 add mayonnaise and process until smooth and creamy, about 1 minute.
• 8 adjust seasoning to taste with salt, pepper and lemon juice.
• 9 makes 3/4 cup.