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 quarter's lengthwise
1
small red onion cut into 4 slices
2
portobello mushroom caps
1/2
cup extra-virgin olive oil
8
slices of crusty peasant style bread cut 1/2-inch thick
4
pieces of red leaf lettuce
1
garlic clove, crushed and skin removed
2
tbsp. of flat-leaf parsley leaves
2
tbsp. of chopped chives
Combine all ingredients in a food processor and pulse.
Directions
1.
Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms.
2.
Season them with salt and pepper.
3.
Place vegetables on a hot grill and cook until they are tender.
4.
Once vegetables are done brush sliced bread with olive oil and grill on both sides.
5.
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.
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