Instructions
Preheat an outdoor grill with the grate about 6-inches from the heat.
Mix the mayonnaise, garlic, lemon juice and some freshly ground pepper to taste and set aside.
Cut the eggplant into 3/8-inch thick slices, the onion into 1/4-inch thick slices and brush them with some of the olive oil.
Remove the stem and seeds from the pepper; cut the flesh into quarters.
Brush the pepper and the top of the mushroom cap with the remaining olive oil.
Grill the eggplant, onion slices, bell pepper quarters and mushroom caps for , turning them occasionally, or until they are tender.
Remove the vegetables, slice the mushroom and set the vegetables aside.
Cut the bread into four equal sections and slice each section in half lengthwise.
Toast the bread cut side down on the grill for , or until lightly crispy.
Spread the bottom bread halves with the mayonnaise mixture.
Top with the eggplant, onion, pepper and mushroom slices.
Place the cheese on top.
Sprinkle with the basil and cover with bread tops.
Makes 4 sandwiches
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