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. ---------------------------------------------------------------------------
Nutrition
Ingredients
