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)
