Ingredients

• 1 Japanese eggplant sliced on an angle in half-inch thick slices
• 1 small zucchini sliced on an angle in half-inch thick slices
• 1 red pepper cut in quarters lengthwise
• 1 small red onion cut into 4 slices
• 2 portobello mushroom caps
• 1/2 cup extra-virgin olive oil
• Salt and pepper
• 8 slices crusty peasant style bread cut 1/2-inch thick
• 4 pieces red leaf lettuce
• Herbed Mayonnaise, recipe follows
• 3/4 cup mayonnaise
• 1/2 lemon, juiced
• A few drop hot sauce
• 1 garlic clove, crushed and skin removed
• 2 tablespoons thyme leaves
• 2 tablespoons flat-leaf parsley leaves
• 2 tablespoons chopped chives

Instructions

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.