Grilled Eggplant, Zucchini, and Red Onion Sandwiches

Ingredients

• 2 teaspoons balsamic vinegar 
• 0.3 teaspoon pepper black
• 0.5 pound eggplant peeled ()
• 4  garlic cloves peeled halved
• 6 tablespoons mayonnaise low-fat
• 1 tablespoon olive oil 
• 1 large onion red cut into 4 slices
• 0.3 cup bottled roasted bell peppers red drained chopped
• 0.5 teaspoon salt 
• 1 ounce bread white hearty
• 0.8 pound zucchini ()

Equipment

• food processor
• bowl
• frying pan
• blender
• grill pan

Directions

1. Place mayonnaise and bell pepper in a blender or food processor, and process until smooth.
2. Brush oil over zucchini, eggplant, and onion; sprinkle with salt and black pepper.
3. Heat a large grill pan coated with cooking spray over medium-high heat.
4. Add zucchini, and cook for 3 minutes on each side or until tender.
5. Place in a large bowl; keep warm.
6. Add eggplant to pan, and cook for 3 minutes on each side or until done.
7. Add to zucchini; keep warm.
8. Add onion to pan; cook for 3 minutes on each side or until done.
9. Add to eggplant mixture; drizzle with vinegar.
10. Lightly coat the bread with cooking spray.
11. Place 2 bread slices in pan; cook 1 minute on each side or until toasted. Repeat procedure with remaining bread. Rub 1 garlic half on 1 side of each bread slice.
12. Spread 1 tablespoon mayonnaise mixture over the garlic-rubbed sides of 4 bread slices; layer each with 3 slices zucchini, 2 slices eggplant, and 1 slice onion.
13. Spread 1 tablespoon mayonnaise mixture over 1 side of each remaining bread slice; place on top of sandwiches.