Grilled Vegetable Sandwich

Grilled Vegetable Sandwich w/ Herbed Mayo
Michelle (MMmom)

1 Japanese eggplant sliced lengthwise about 1/4" thick
1 small zucchini sliced lengthwise about 1/4" thick
1 small yellow squash sliced lengthwise about 1/4" thick
1 small red onion cut into rings
 2-3 Portobello caps
 extra virgin olive oil
salt & pepper
1 loaf crusty bread, cut into 1/2" slices
 red leaf lettuce
1 large roasted red pepper, sliced lengthwise   (I use jarred)
Herbed Mayo (below)

Heat a grill or grill pan.  Lay all the vegetables on a large sheet pan.  Drizzle with olive oil and season with salt and pepper.  Flip all slices, drizzle with more olive oil and season with salt and pepper.  Grill until the vegetables are tender and have grill marks.  When the vegetables are almost done, drizzle a little olive oil on the slices of bread and grill on both sides.

Slice the Portobellos.  Spread mayo the slices of bread. Assemble the sandwiches with the grilled vegetables, lettuce, and roasted red pepper.

Herbed Mayo
1 clove garlic
about 3/4 c mayonnaise
juice of 1/2 lemon
a few drops of hot sauce
2 Tbsp thyme leaves
2 Tbsp flat leaf parsley
2 Tbsp chopped chives

For a smooth spread, smash the garlic and add it, along with the rest of the ingredients to a food processor.  Pulse until smooth.

Or, mince the garlic and add to a bowl with the rest of the ingredients.  Stir to combine.

Best of made a few hours ahead.