Ingredients

• 1 can (4 oz.) Geisha® Mushrooms, sliced, drained
• 1 eggplant sliced on an angle in half-inch thick slices
• 1 small zucchini sliced on an angle in half-inch thick slices
• 1 small red onion cut into 4 slices
• 1/2 cup extra-virgin olive oil
• Salt and pepper
• 8 slices bread cut 1/2-inch thick
• 4 pieces red leaf lettuce
• Mayonnaise:Herbed Mayonnaise
• 3/4 cup mayonnaise
• 1/2 lemon, juiced
• A few drops hot sauce
• 1 garlic clove, crushed and skin removed
• 2 Tbsp. parsley leaves
• 2 Tbsp. chopped chives
  
  

Preparation

1. Using a pastry brush, brush olive oil 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 olive oil and grill on both sides. To assemble, spread both sides of the grilled bread with herbed mayonnaise and then top with 1 slice each of grilled vegetables and Mushrooms, and finish off with lettuce and top with remaining piece of bread.
2. Combine all ingredients in a food processor.