Ingredients Jump to Instructions ↓

  1. 1 Japanese eggplant sliced on an angle in half-inch thick slices

  2. 1 small zucchini sliced on an angle in half-inch thick slices

  3. 1 red pepper cut in quarter's lengthwise

  4. 1 small red onion cut into 4 slices

  5. 2 portobello mushroom caps

  6. 1/2 cup extra-virgin olive oil

  7. Salt and pepper

  8. 8 slices crusty peasant style bread cut 1/2-inch thick

  9. 4 pieces red leaf lettuce

  10. Herbed Mayonnaise, recipe follows

  11. 3/4 cup mayonnaise

  12. 1/2 lemon, juiced

  13. A few drop hot sauce

  14. 1 garlic clove, crushed and skin removed

  15. 2 tablespoons thyme leaves

  16. 2 tablespoons flat-leaf parsley leaves

  17. 2 tablespoons chopped chives

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. Yield: 4 servings Preparation time: 3 minutes


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