Preparation:
Prepare a charcoal or gas grill. Brush oil lightly over vegetables. Grill vegetables, in batches, until lightly charred and tender; fennel will take 4 to 5 min per side, eggplant, zucchini, squash and onion 2 to 3 min per side, and tomatoes 1 to 2 min per side.
Grill bread for 1 to 2 min per side, or until lightly browned.
To assemble sandwiches, spread each slice of bread with 1 T basil mayonnaise and layer with vegetables and basil leaves. |