Grilled Vegetable Sandwich

Total Time: 16 mins Preparation Time: 8 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 japanese eggplant, sliced on an angle in 1/2 inch thick slices
• 1 small zucchini, sliced on an angle in 1/2 thick slices
• 1 red pepper, cut in quarter lengthwise
• 1 small red onion, cut into 4 slices
• 2 portabella mushroom caps
• 1/2 cup extra virgin olive oil
• salt and pepper
• 8 slices crusty sourdough bread, cut 1/2 inch thick
• 4 pieces red leaf lettuce
• 3/4 cup mayonnaise
• 1/2 lemon, juiced
• 3 -5 drops hot sauce
• 1 clove garlic, skin removed and crushed
• 2 tablespoons thyme leaves
• 2 tablespoons fresh parsley leaves (flat leaved has most flavor)
• 2 tablespoons chopped chives or 2 tablespoons scallions

Recipe

• 1 combine all ingredients (for mayo) in food processor and pulse (or blender).
• 2 sandwich: using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms.
• 3 season them with salt and pepper.
• 4 place vegetables on a hot grill (or under broiler) and cook until they are tender.
• 5 once vegetables are done brush sliced bread with olive oil and grill (or broil) on both sides.
• 6 to assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with herbed mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
• 7 enjoy!