Grilled Vegetable Sandwich With Basil-Parmesan Aioli - cooking recipe

Ingredients

1 medium eggplant, cut into 1/4-inch-thick lengthwise slices
1 medium zucchini, cut into 1/4-inch-thick lengthwise slices
1 medium summer squash, cut into 1/4-inch-thick lengthwise slices
1 large red bell pepper, quartered lengthwise
1 medium red onion, cut into 1/2-inch-thick slices
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove
1 cup fresh basil leaf
1/2 cup mayonnaise
1/3 cup parmesan cheese, shredded
1 loaf ciabatta, about 12x7 size, split horizontally
8 ounces mozzarella cheese, sliced
2 cups baby arugula leaves or 2 cups Baby Spinach

Preparation

Preheat outdoor grill.
Brush vegetables lightly with olive oil and sprinkle with salt and pepper.
Grill vegetables over medium heat 3 to 8 minutes per side, or until tender and lightly charred. Transfer to a large plate.
Cut bell pepper into strips.
In a food processor, mince garlic. Add basil and mayonnaise and process until blended. Add Parmesan cheese and pulse to combine.
Tear out soft part of bread and discard. Spread cut sides of bread with aioli. Layer each vegetable on bottom half of bread. Top with mozzarella, greens and bread top. Cut into 6 sandwiches.