California Grilled Veggie Sandwich

I would plant a garden for no other reason but to make this sandwich. The directions call for grilling, but you could just as easily use a panini maker.

It calls for feta, but I've never used it. I usually use swiss or provolone.

I made these last week and told Dave, "Call me crazy, but I really love these sandwiches." To which he replied, "I really love these sandwiches too." I turned up my hearing aid and asked for a repeat, but he really did use the word "love" in connection with vegetable sandwiches. I think that's a fair endorsement.

• 1/4 cup mayonnaise
• 3 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil
• 1 red bell peppers
• 1 small zucchini
• 1 red onion
• 1 small yellow squash
• loaf of foccaccia bread, or other artisan bread, sliced however you prefer for sandwiches
• sliced or shredded Swiss or Provolone cheese

Combine mayonnaise, garlic and lemon juice in a small bowl. Cover and refrigerate while other ingredients are prepared.

Preheat grill to high heat.

Slice zucchini and squash lengthwise, a little thinner than a quarter inch. Slice bell peppers and onions the same thickness as the squash. Toss in a bowl with olive oil. Arrange on hot grill with zucchini and pepper near the middle and onions and squash around. Grill for about 3 minutes each side, or until they start to blacken. Remove from grill.

To assemble sandwiches. Spread each side of bread with mayonnaise. Layer vegetables as desired, top with cheese, and 2nd slice of bread. You may want to use toothpicks to hold it together. Place assemble sandwich on grill over low heat and cook until cheese is melted.

Recipe from allrecipes.com