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Grilled Summer Vegetable Sandwiches With Basil Mayonnaise

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READY IN:
32mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • Sandwiches
  • 1 eggplant, cut into 1/4 inch-thick slices (about 3/4 pound)
  • 1 medium zucchini, cut into 1/4 inch-thick slices
  • 1 yellow squash, cut into 1/4 inch-thick slices
  • 1 fennel bulb, cut into 1/4 inch-thick slices (cut through the root end to stay intact)
  • 1 large tomatoes, cut into 1/4 inch-thick slices (not too soft)
  • 1 large red onion, peeled,cut into 1/4 inch-thick slices
  • 1 tablespoon olive oil
  • 2 French baguettes, 16 inch long and cut into 6 pieces each and cut in half lengthwise
  • 2 cups basil leaves, rinsed and trimmed
  • Basil Mayonnaise
  • 2 cups basil leaves, rinsed and trimmed
  • 1 clove garlic, crushed
  • 12 cup fat-free mayonnaise
  • salt & freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice, to taste

Directions

  1. Prepare a charcoal or gas grill.
  2. Brush oil lightly over both sides of the vegetables.
  3. Grill eggplant, zucchini, squash, fennel, tomato and onion, in batches, until lightly charred and tender; fennel will take 4 to 5 minutes per side, eggplant, zucchini, squash and red onion 2 to 3 minutes per side, and tomatoes 1 to 2 minutes per side.
  4. Grill bread for 1 to 2 minutes per side, or until lightly browned.
  5. To assemble sandwiches, spread each slice of bread with 1 tablespoon basil mayonnaise and layer with vegetables and basil leaves.
  6. Basil Mayonnaise: In a food processor fitted with a steel blade, puree basil and garlic.
  7. Add mayonnaise and process until smooth and creamy, about 1 minute.
  8. Adjust seasoning to taste with salt, pepper and lemon juice.
  9. Makes 3/4 cup.

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