Sizzling Vegetable Sandwiches

By martha-2

Ingredients

• Ingredients
• 1 small eggplant, cut crosswise into 1/2-inch slices
• 1 medium zucchini, cut lengthwise into 1/4-inch slices
• 1 medium yellow summer squash, cut lengthwise into 1/4-inch slices
• 1 medium red sweet pepper, seeded and cut into 1/4-inch strips
• 1 small onion, cut into 1/2-inch slices
• 1/3 cup olive oil
• 4 poppy seed kaiser rolls, split 1/4 cup Cumin Mayo or Easy Cumin Mayo

Preparation

Step 1

(see below) Directions
1Brush the vegetables with some of the olive oil. Place onion slices on a long metal skewer. Grill onion on the rack of an uncovered grill directly over medium coals for 5 minutes. Add remaining vegetables and grill for 12 to 15 minutes more or until vegetables are tender, turning once.* (If some vegetables cook more quickly than others, remove and keep warm.) Brush split sides of rolls with remaining olive oil. Grill rolls, split sides down, about 1 minute or until toasted.2To serve, layer the vegetables atop the bottom halves of rolls. Spread roll tops with 1 tablespoon Cumin Mayo. Add roll tops. Makes 4 servings.Note


To broil, place half of the vegetables on the rack of a broiler pan. Broil 3 to 4 inches from heat for 12 to 15 minutes or until vegetables are tender, turning once. Remove vegetables; keep warm. Repeat with remaining vegetables. To toast rolls under broiler, place, cut side up, on broiler pan; broil 3 to 4 inches from the heat for 1 to 2 minutes.Cumin Mayo