Grilled Summer Vegetable Sandwiches With Basil Mayonnaise

Course :	Grilling
From:	HungryMonster.com
Serves:	1

Ingredients:

1	medium	eggplant -- (3/4 pound) cut into 1/4 inch slices
1	medium	zucchini -- cut into 1/4 inch slices
1	medium	yellow squash -- cut into 1/4 inch slices
1	medium	squash -- cut into 1/4 inch slices
1	medium	fennel bulb -- cut into 1/4 inch slices (cut through the root end to stay intact)
1	large	tomato -- (not too soft), cut into 1/4 inch slices
1	large	red onion -- peeled, cut into 1/4 slices
1	tablespoon	olive oil
6	pieces	French bread (baguettes) each piece split
2	cups	basil leaves -- rinsed and trimmed
1	recipe	basil mayonnaise -- (recipe follows)

Preparation:

Prepare a charcoal or gas grill. Brush oil lightly over vegetables. Grill vegetables, in batches, until lightly charred and tender; fennel will take 4 to 5 min per side, eggplant, zucchini, squash and onion 2 to 3 min per side, and tomatoes 1 to 2 min per side. Grill bread for 1 to 2 min per side, or until lightly browned. To assemble sandwiches, spread each slice of bread with 1 T basil mayonnaise and layer with vegetables and basil leaves.