Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  medium        eggplant -- peeled, cut into
     3/4  inch          round slices
   1      medium        zucchini -- trimmed, in 1/2
   1      inch          lengthwise slices
   1      large         sweet onion -- cut into
                        -- 1 1/2 inch pieces
   1      thick         slices
   1      large         sweet red bell pepper -- sides
                        cut in lengthwise slabs
                        grilling vinegar -- (see below)
                        salt to taste -- (optional)
                        fresh-ground black pepper to taste
     1/4  cup           fat-free mayonnaise
     1/2  cup           basil leaves -- minced
   1      large   clov  garlic -- minced
   4      slices        crusty bread
                        ***GRILLING VINEGAR***
     1/2  cup           basil leaves -- minced
   2      large   clov  garlic
     1/2  cup           balsamic vinegar

Preparation:

Make grilling vinegar by combining ingredients in a small bowl. Heat barbeque grill to medium high, place eggplant, zucchini, onion and red bell pepper in a single layer on grate. Immediately brush on grilling vinegar and turn vegetables over. Brush top side with vinegar. Turn vegetables to cook evenly, brushing generously with vinegar. When vegetables are just tender but still intact, remove from grill. Brush on remaining vinegar, season to taste with salt (or any no-salt seasoning favorite) and pepper. Combine fat-free mayonnaise, basil and garlic in a small bowl. To assemble sandwiches, spread herbed mayonnaise on bread slices, layer vegetables on two slices, dividing evenly. Close sandwich, mayonnaise side down, pressing lightly. Grill to lightly brown on grill wiped with a smidgen of oil or PAM, or wrap sandwich in foil and heat on grill until very warm. Suggestion: fresh mushrooms would might add much to this combo.