Grilled Veggie Sandwich with Basil
- 2 medium button mushrooms, sliced
- 1/2 medium eggplant, peeled, cut into 3/4 inch round slices
- 1 medium zucchini, trimmed, cut in 1/2 inch lengthwise slices
- 1 large sweet red onion, cut into 1/2 inch thick slices
- 1 large sweet red bell pepper, sides cut in lengthwise slabs
- fresh ground black pepper to taste
- 4 slices crusty bread
Grilling Sauce:
- 1/2 cup basil leaves, minced
- 2 large cloves garlic
- 1/2 cup balsamic vinegar
Seasoned Mayonnaise:
- 1/4 cup fat free mayonnaise
- 1/2 cup basil leaves, minced
- 1 large clove garlic, minced
Grilling Sauce: Combining basil, garlic and vinegar in a small bowl.
Heat barbeque grill to medium high and place eggplant, zucchini, onion and red bell pepper in a single layer on grate. Brush on grilling sauce and turn vegetables over. Brush other side with sauce. Turn vegetables to cook evenly, brushing generously with sauce. When vegetables are just tender but still intact, remove from grill. Brush on remaining sauce and season to taste with salt if desired and fresh ground pepper. For
Seasoned Mayonnaise: Combine fat free mayonnaise, basil and garlic in a small bowl. Spread mayonnaise on bread slices. Divide vegetables evenly and layer on two slices of bread and top with remaining bread slices.
If you like your sandwich toasted, grill sandwich lightly brown on grill sprayed with a small amount of cooking oil spray. Otherwise, wrap sandwich in foil and heat on grill until very warm.
