California Grilled Veggie Sandwich
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese
Using a wisk and large bowl, mix the mayonnaise, garlic, and lemon juice. Put in the refrigerator.
Preheat the grill for medium high heat.
Sprinkle vegetables with olive oil on both sides.
Place peppers and zucchini on the middle of the grill, with onion and squash pieces around the outside.
Grill about 3 minutes, turn over and grill other side 3 minutes. Remove from grill, cover and set aside.
Lower the heat to medium to avoid burning the bread.
Spread a little mayonnaise mixture over the cut sides of the bread, and add some feta cheese to each side.
Place on the grill cheese side up. Close lid on grill, or cover with foil. This will warm the bread, and melt the cheese.
Watch so the bottoms don’t burn. Remove from grill, and layer with the vegetables.
Serve opened faced.