Ingredients
1 Eggplant
1-2 zucchini depending on size
1 beefsteak tomato
Hellman’s mayonnaise
1 small jar chipotle chilies in adobo sauce
1 package fresh ciabatta rolls or buns
olive oil and Italian seasoning and course ground sea salt and romaine or green leaf lettuce.
Preparation
Slice eggplant lengthwise about 1-2 inch thick. Arrange on a plate & salt both sides. Slice zucchini in 1-4 to 1-2 inch slices, and do the same with the beefsteak tomatoes to make rounds 1-2 inch thick. Brush all veggies with olive oil on both sides and sprinkle with coarse sea salt and Italian seasoning. Using food processor or blender, blend 2-3 chipotle chilies with adobo sause with a cup of Hellman’s mayonnaise til smooth. Grill veggies on hot grill in grilling basket that has been brushed with olive oil or sprayed with vegetable spray. Grill for 2-3 minutes each side till nicely browned. Spread chipotle mayo on ciabatta rolls that have been lightly toasted on edge of grill. Place washed & dried greenleaf lettuce on one side of sandwich, and grilled veggies on other side. Slice diagonally and enjoy
