Sizzling Vegetable Sandwiches
|Eggplant||1 Small, cut lengthwise into 1/2 inch thick slices|
|Zucchini||1 Medium, cut lengthwise into 1/4 inch thick slices|
|Yellow summer squash||1 Medium, cut lengthwise into 1/4 inch thick slices|
|Sweet red pepper||1 Medium, seeded and cut into 1/2 inch-wide strips|
|Onion||1 Small, cut into 1/2-inch-thick slices|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Kaiser rolls||4 , split|
|Cumin||1⁄4 Cup (4 tbs)|
1 Brush eggplant, zucchini, yellow squash, sweet pepper, and onion with some of the olive oil. Place onion slices on a long metal skewer. Grill onions on rack of uncovered grill directly over medium coals for
5 minutes. Arrange remaining vegetables on grill rack; grill for 12 to 15 minutes more or until vegetables are tender, turning once. (If some vegetables cook more quickly than others, remove and keep warm.)
2 Meanwhile, brush the split sides of the rolls with remaining olive oil; grill rolls, split sides down, about 1 minute or until toasted.
3 Layer roasted vegetables on the bottom halves of the rolls. Spread top layer of each sandwich with 1 tablespoon of the Cumin Mayo. Cover sandwiches with tops of rolls.