Ingredients
1 Japanese eggplant, sliced on an angle in half-inch thick slices
1 small zucchini, sliced on an angle in 1/2-inch thick slices
1 red pepper, cut in quarters, lengthwise
1 small red onion, cut into 4 slices
2 portobello mushroom caps
1/2 cup extra virgin olive oil (EVOO)
Salt and pepper
8 slices crusty peasant style bread, cut 1/2-inch thick
4 pieces red leaf lettuce
Herbed Mayonnaise:
3/4 cup mayonnaise
1/2 lemon, juiced
A few drops hot sauce
1 garlic clove, crushed and skin removed
2 tablespoons thyme leaves
2 tablespoons flat leaf parsley leaves
2 tablespoons chopped chives
Directions
Using a pastry brush, brush EVOO 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 EVOO and grill on both sides. To make mayonnaise, combine all ingredients in a food processor and pulse. To assemble, slice portobellos into quarter-inch slices, spread both sides of the grilled bread with herbed mayonnaise, then top with one slice each of grilled vegetables and a quarter of the mushrooms. Finish off with lettuce and top with remaining piece of bread.