Great Grilled Vegetable Sandwich

You won’t miss the meat in this vegetarian sandwich – it’s a great way to enjoy your veggies!


  • 1 Japanese eggplant, sliced on an angle in half-inch thick slices
  • 1 small zucchini, sliced on an angle in 1/2-inch thick slices
  • 1 red pepper, cut in quarters, lengthwise
  • 1 small red onion, cut into 4 slices
  • 2 portobello mushroom caps
  • 1/2 cup extra virgin olive oil (EVOO)
  • Salt and pepper
  • 8 slices crusty peasant style bread, cut 1/2-inch thick
  • 4 pieces red leaf lettuce

Herbed Mayonnaise:

  • 3/4 cup mayonnaise
  • 1/2 lemon, juiced
  • A few drops hot sauce
  • 1 garlic clove, crushed and skin removed
  • 2 tablespoons thyme leaves
  • 2 tablespoons flat leaf parsley leaves
  • 2 tablespoons chopped chives


Using a pastry brush, brush EVOO on the vegetable slices and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender.

Once vegetables are done, brush sliced bread with EVOO and grill on both sides.

To make mayonnaise, combine all ingredients in a food processor and pulse.

To assemble, slice portobellos into quarter-inch slices, spread both sides of the grilled bread with herbed mayonnaise, then top with one slice each of grilled vegetables and a quarter of the mushrooms. Finish off with lettuce and top with remaining piece of bread.

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