Grilled Summer Vegetable Sandwiches With Basil Mayonnaise

Course : Grilling
Serves: 1
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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 5 inch piece
2 cups basil leaves -- rinsed and trimmed
1 recipe basil mayonnaise -- (recipe follows)
 

Preparation / Directions:

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.


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