Great Grilled Vegetable SandwichTotal Time: 12 min.

Prep: 5 min.

Cook: 7 min.

Yield: 4 servings.


  • 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


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.

Herbed Mayonnaise:

  • 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
  • Combine all ingredients in a food processor and pulse.

Yield: 4 servings Preparation time: 3 minutes


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