Grilled Veggie Sandwich

1/2 cup Mayonnaise
4 cloves garlic, smashed to a paste
Salt and freshly ground black pepper

1 medium eggplant
canola oil
2 red bell peppers
1 loaf ciabatta, sliced lengthwise in 1/2
1/2 pound fresh mozzarella, thinly sliced

Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.

Heat grill to high.

Slice eggplant, brush both sides with oil and season with salt and pepper. Grill until golden brown on both sides, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Rome the skin and the seeds.

Put bread on the grill, cut side down and grill for 30 seconds to warm through and crsp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese and arugula. Cover with the top of the bread and serve.


Note: I also saute' some mushrooms, grilled some red onion slices and tomato slices.
YUMMY! Scott even liked it!