Grilled Summer Vegetable Sandwiches With Basil Mayonnaise

• 1 eggplant, cut into 1/4 inch-thick slices (about 3/4 pound)
• 1 medium zucchini, cut into 1/4 inch-thick slices
• 1 yellow squash, cut into 1/4 inch-thick slices
• 1 fennel bulb, cut into 1/4 inch-thick slices (cut through the root end to stay intact)
• 1 large tomatoes, cut into 1/4 inch-thick slices (not too soft)
• 1 large red onion, peeled,cut into 1/4 inch-thick slices
• 1 tablespoon olive oil
• 2 French baguettes, 16 inch long and cut into 6 pieces each and cut in half lengthwise
• 2 cups basil leaves, rinsed and trimmed
• 2 cups basil leaves, rinsed and trimmed
• 1 clove garlic, crushed
• 12 cup fat-free mayonnaise
• salt & freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice, to taste

1. Prepare a charcoal or gas grill.
2. Brush oil lightly over both sides of the vegetables.
3. Grill eggplant, zucchini, squash, fennel, tomato and onion, in batches, until lightly charred and tender; fennel will take 4 to 5 minutes per side, eggplant, zucchini, squash and red onion 2 to 3 minutes per side, and tomatoes 1 to 2 minutes per side.
4. Grill bread for 1 to 2 minutes per side, or until lightly browned.
5. To assemble sandwiches, spread each slice of bread with 1 tablespoon basil mayonnaise and layer with vegetables and basil leaves.
6. Basil Mayonnaise: In a food processor fitted with a steel blade, puree basil and garlic.
7. Add mayonnaise and process until smooth and creamy, about 1 minute.
8. Adjust seasoning to taste with salt, pepper and lemon juice.
9. Makes 3/4 cup.

eggplant, zucchini, yellow squash, fennel bulb, tomatoes, red onion, olive oil, baguettes, basil, basil, clove garlic, mayonnaise, salt, freshly squeezed lemon juice

Taken from www.food.com/recipe/grilled-summer-vegetable-sandwiches-with-basil-mayonnaise-31362 (may not work)