Grilled Mediterranean Vegetable Sandwiches

This is another recipe I found while browsing through Sunset Magazine. We decided to make them at home and take them out for a little picnic dinner in the park. They were very tasty, and I used the broiler instead of the outdoor grill. I also substituted most of the mayonnaise for yogurt to make it a little more fat free. This is a recipe we are going to make pretty often this summer.

Grilled Mediterranean Vegetable Sandwiches

¼ cup mayonnaise

2 cloves garlic, minced

½ tsp lemon juice

About ½ cup crumbled feta cheese, softened

2 small zucchini, thinly sliced length-wise

2 portabella mushrooms, sliced ¼ inch thick

1 eggplant, sliced ¼ inch thick

2 tbsp olive oil

1 large ciabatta loaf, cut horizontally

2 medium tomatoes, sliced

2 cups baby arugula

Heat grill to high (450 to 550 degrees Fahrenheit). Brush the zucchini, eggplant, and mushrooms with oil and sprinkle with salt. Grill, turning once, until softened and grill marks appear. Mix together the mayonnaise, garlic, and lemon juice and set aside. Cut the ciabatta loaf into four and grill, cut side down, for about 2 minutes, or until grill marks appear. Spread the tops with the feta cheese and the bottom with the garlic mayonnaise. Assemble all the vegetables and serve.