Ingredients
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1 small zucchini, sliced on an angle in 1/2 thick slices
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1 red pepper, cut in quarter lengthwise
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1 small red onion, cut into 4 slices
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1/2 cup extra virgin olive oil
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salt and pepper
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8 slices crusty sourdough bread, cut 1/2 inch thick
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4 pieces red leaf lettuce
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3/4 cup mayonnaise
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1/2 lemon, juiced
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3 -5 drops hot sauce
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1 clove garlic, skin removed and crushed
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2 tablespoons thyme leaves
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2 tablespoons fresh parsley leaves (flat leaved has most flavor)
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2 portabella mushroom caps
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1 Japanese eggplant, sliced on an angle in 1/2 inch thick slices
Instructions
- Combine all ingredients (for mayo) in food processor and pulse (or blender).
- Sandwich: 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 (or under broiler) and cook until they are tender.
- Once vegetables are done brush sliced bread with olive oil and grill (or broil) 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.
- Enjoy!