Grilled Summer Vegetable Sandwiches With Basil Mayonnaise Recipe

Name: Grilled Summer Vegetable Sandwiches With Basil Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ cup fat-free mayonnaise; salt & freshly ground black pepper; 2 tablespoons freshly squeezed lemon juice, to taste

Servings: persons

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
½ 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.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Grilled Summer Vegetable Sandwiches With Basil Mayonnaise falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Summer Vegetable Sandwiches With Basil Mayonnaise

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