Great Grilled Vegetable Sandwich (Rachael Ray)

Prep Time: 5 Minutes

Cook Time: 7 Minutes

Ready In: 12 Minutes

Servings: 4

Ingredients:

1 japanese eggplant sliced on an angle in half-inch thick slices

1 small zucchini sliced on an angle in half-inch thick slices

1 red pepper cut in quarter's lengthwise

1 small red onion cut into 4 slices

2 portobello mushroom caps

1/2 cup extra-virgin olive oil

salt and pepper

8 slices crusty peasant style bread cut 1/2-inch thick

4 pieces red leaf lettuce

herbed mayonnaise, recipe follows

3/4 cup mayonnaise

1/2 lemon, juiced

a few drop hot sauce

1 garlic clove, crushed and skin removed

2 tablespoons thyme leaves

2 tablespoons flat-leaf parsley leaves

2 tablespoons chopped chives

Directions:

1. Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill on both sides. To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with herbed mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
2. Herbed Mayonnaise:
3. Combine all ingredients in a food processor and pulse.
4. Yield: 4 servings Preparation time: 3 minutes

By RecipeOfHealth.com