Grilled Vegetable Sandwich

When I first saw this recipe I wasn't sure that this sandwich would be all that spectacular.  Boy was I wrong!  It is so simple, yet there is so much flavor and it is so filling.  I will be keeping this sandwich as a regular recipe in our house from here on out!  Please give it a try...your taste buds will be happy you did!  I paired this with a pasta salad and fresh fruit for a yummy summer meal.

Ingredients:

1 Japanese eggplant, sliced at an angle in 1/2 inch slices (I chose to omit the eggplant and add extra zucchini because I am not a big eggplant fan, so that is another option if you prefer).

1 small zucchini, sliced at an angle in 1/2 inch slices

1 red pepper, cut into quarters lengthwise

1 red onion, quartered

2 portabello mushroom caps, sliced into 3-4 pieces

Balsamic Vinaigrette salad dressing (optional)

8 slices crusty Italian bread, cut into 1/2 inch slices

4 pieces red leaf lettuce

1 tomato, sliced

Herbed Mayo:

3/4 cup Vegenaise (dairy and egg-free mayonnaise alternative)

1/2 lemon, juiced

a few drops of hot sauce

1 garlic clove, crushed and skin removed

2 Tbsp fresh parsley

2 Tbsp oregano

(or other available seasonable fresh herbs)

Directions:

If you choose, you can marinate the mushrooms in balsamic vinaigrette salad dressing in a ziploc bag for 10-15 minutes.  

For remaining vegetables, using a pastry brush or oil mister, lightly coat vegetables with olive oil.  Season with salt and pepper.  Place vegetables on a hot grill and cook until tender and remove when done.  Once vegetables are done, lightly mist bread with olive oil and place on the grill until lightly toasted.

Make mayonnaise by mixing all ingredients together.  

To assemble, coat both sides of the bread with a thin coating of the herbed mayo.  Layer with veggies, top with lettuce and tomato.  

Recipe adapted from: http://www.rachaelray.com/recipe.php?recipe_id=295