Grilled Mediterranean Vegetable Sandwich

Grilled Mediterranean Vegetable Sandwich

1/4 c. mayonnaise 

2 garlic cloves, minced 

1/2 tsp. lemon juice 

2 small zucchini, thinly sliced lengthwise 

2 portabella mushrooms, sliced 1/4 in. thick

1 eggplant (14 oz.), sliced 1/4 in. thick 

2 tbsp. olive oil

1/2 tsp. kosher salt

3/4 of a 1-lb. ciabatta loaf, split horizontally

2 ounces feta cheese, crumbled (1/2 cup)

2 medium tomatoes, sliced 

2 cups baby arugula

Heat a grill to high (450° to 550°). Meanwhile, mix mayonnaise, garlic, and lemon juice together; set aside.

Brush zucchini, mushrooms, and eggplant with oil and sprinkle with salt. Grill, turning once, until softened and grill marks appear, about 3 minutes.

Grill bread cut side down just until grill marks start to appear, 2 minutes.

Cut each loaf-half into 4 pieces. Spread bottoms with mayo and smear tops with cheese. Make sandwiches with vegetables, tomatoes, and arugula. Serves 4-6.

recipe courtesy Sunset Magazine