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double-grilled-sandwich recipe

Date:    Thu, 14 Oct 93 02:29:51 EDT
 From:    dp661@cleveland.freenet.edu (Dr. Neal Pinckney)
 from the Food Section of the Honolulu Advertiser of 10-13-93.
 1/2 medium eggplant, peeled, cut into 3/4 inch round slices
   1 medium zucchini, trimmed, in 1/2 inch lengthwise slices
   1 large sweet onion, cut into 1/2 inch thick slices
   1 large sweet red bell pepper, sides cut in lengthwise slabs
     Grilling vinegar (see below)
     Salt to taste (optional)
     Fresh-ground black pepper to taste
 1/4 cup fat-free mayonnaise
 1/2 cup basil leaves, minced
   1 large clove garlic, minced
   4 slices crusty bread
 Grilling Vinegar:
 1/2 cup basil leaves, minced
   2 large cloves garlic
 1/2 cup balsamic vinegar
   (original recipe called for 1 tblspn olive oil - NOT needed)
 Make grilling vinegar by combining ingredients in a small bowl.
 Heat barbeque grill to medium high, place eggplant, zucchini,
 onion and red bell pepper in a single layer on grate. 
 Immediately brush on grilling vinegar and turn vegetables over.
 Brush top side with vinegar. Turn vegetables to cook evenly,
 brushing generously with vinegar.                    
 When vegetables are just tender but still intact, remove from 
 grill. Brush on remaining vinegar, season to taste with salt
 (or any no-salt seasoning favorite) and pepper.
 Combine fat-freemayonnaise, basil and garlic in a small bowl.
 To assemble sandwiches, spread herbed mayonnaise on bread 
 slices, layer vegetables on two slices, dividing evenly.
 Close sandwich, mayonnaise side down, pressing lightly.
 Grill to lightly brown on grill wiped with a smidgen of oil or
 PAM, or wrap sandwich in foil and heat on grill till very warm.
 Suggestion: fresh mushrooms would might add much to this combo.
 kwovo ovo