MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Summer Vegetable Sandwiches with Basil Mayonnaise
 Categories: Vegetables, Sandwiches, Healthy, Grill
      Yield: 6 Servings
 
      1    Eggplant (about 3/4 pound);
           -cut into 1/4" slices
      1 md Zucchini; 1/4" slices
      1    Yellow squash; 1/4" slices
      1    Fennel bulb; 1/4" slices,
           -(cut through the root end
           -to stay intact)
      1 lg Tomato; not too soft, cut
           -into 1/4" slices
      1 lg Red onion; peeled, cut into
           -1/4" slices
      1 tb Olive oil
      6    French bread pieces (5")
           -(baguettes); ea split
      2 c  Basil leaves; rinsed and
           -trimmed
           Basil Mayonnaise
 
  Prepare a charcoal or gas grill. Brush oil lightly over vegetables.
  Grill vegetables, in batches, until lightly charred and tender;
  fennel will take 4 to 5 minutes per side, eggplant, zucchini,
  squash and onion 2 to 3 minutes per side, and tomatoes 1 to 2
  minutes per side.
  
  Grill bread for 1 to 2 minutes per side, or until lightly browned.
  
  To assemble sandwiches, spread each slice of bread with 1 tb basil
  mayonnaise and layer with vegetables and basil leaves.
  
  www.rodneystrong.com

  From: Michael Loo

  (Rodney Strong is a Sonoma County winemaker of some repute - JW)

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