Grilled Summer Vegetable Sandwiches With Basil Mayonnaise

• Ready In: 32 mins
• Serves: 6

Ingredients

• Sandwiches

• 1  eggplant, cut into 1/4 inch-thick slices (about 3/4 pound)
• 1  medium zucchini, cut into 1/4 inch-thick slices
• 1  yellow squash, cut into 1/4 inch-thick slices
• 1  fennel bulb, cut into 1/4 inch-thick slices (cut through the root end to stay intact)
• 1  large tomatoes, cut into 1/4 inch-thick slices (not too soft)
• 1  large red onion, peeled,cut into 1/4 inch-thick slices
• 1  tablespoon olive oil
• 2  French baguettes, 16 inch long and cut into 6 pieces each and cut in half lengthwise
• 2  cups basil leaves, rinsed and trimmed

• Basil Mayonnaise

• 2  cups basil leaves, rinsed and trimmed
• 1  clove garlic, crushed
• 1⁄2 cup fat-free mayonnaise
•  salt & freshly ground black pepper
• 2  tablespoons  freshly squeezed lemon juice, to taste

Directions

1. Prepare a charcoal or gas grill.
2. Brush oil lightly over both sides of the vegetables.
3. Grill eggplant, zucchini, squash, fennel, tomato and onion, in batches, until lightly charred and tender; fennel will take 4 to 5 minutes per side, eggplant, zucchini, squash and red onion 2 to 3 minutes per side, and tomatoes 1 to 2 minutes per side.
4. Grill bread for 1 to 2 minutes per side, or until lightly browned.
5. To assemble sandwiches, spread each slice of bread with 1 tablespoon basil mayonnaise and layer with vegetables and basil leaves.
6. Basil Mayonnaise: In a food processor fitted with a steel blade, puree basil and garlic.
7. Add mayonnaise and process until smooth and creamy, about 1 minute.
8. Adjust seasoning to taste with salt, pepper and lemon juice.
9. Makes 3/4 cup.