Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    eggplant -- (3/4 pound)
                        -- cut into 1/4" slices
   1      medium        zucchini -- cut into 1/4" slices
   1                    yellow squash -- cut into 1/4"
                        -- slices
   1      medium        squash -- cut into 1/4"
                        -- slices
   1                    fennel bulb -- cut into 1/4"
                        -- slices
                        -- (cut through the
                        -- root end to stay intact)
   1      large         tomato -- (not too soft), cut
                        -- into 1/4" slices
   1      large         red onion -- peeled, cut into
                        --  1/4  slices
   1      tablespoon    olive oil
   6      5" piece      French bread (baguettes)
                        -- each piece split
   2      cups          basil leaves -- rinsed and
                        --  trimmed
                        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.