Grilled Mediterranean Vegetable Sandwiches

• 1/4 cup mayonnaise
• 2 garlic cloves, minced
• 1/2 teaspoon lemon juice
• 2 small zucchini, thinly sliced lengthwise
• 2 portabella mushrooms, sliced 1/4 in. thick
• 1 eggplant (14 oz.), sliced 1/4 in. thick
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 3/4 of a 1-lb. ciabatta loaf, split horizontally
• 2 ounces feta cheese, crumbled (1/2 cup)
• 2 medium tomatoes, sliced
• 2 cups baby arugula

1. Heat a grill to high (450u0b0 to 550u0b0). Meanwhile, mix mayonnaise, garlic, and lemon juice together; set aside.
2. Brush zucchini, mushrooms, and eggplant with oil and sprinkle with salt. Grill, turning once, until softened and grill marks appear, about 3 minutes.
3. Grill bread cut side down just until grill marks start to appear, 2 minutes.
4. Cut each loaf-half into 4 pieces. Spread bottoms with mayo and smear tops with cheese. Make sandwiches with vegetables, tomatoes, and arugula.

mayonnaise, garlic, lemon juice, zucchini, portabella mushrooms, eggplant, olive oil, kosher salt, ciabatta loaf, feta cheese, tomatoes, baby arugula

Taken from www.myrecipes.com/recipe/grilled-mediterranean-vegetable-sandwiches (may not work)