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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare a charcoal or gas grill. | 2. Brush oil lightly over both sides of the vegetables. | 3. Grill eggplant, zucchini, squash, fennel, tomato and onion, in batches, until lightly charred and tender; fennel will take 4 to 5 minutes per side, eggplant, zucchini, squash and red onion 2 to 3 minutes per side, and tomatoes 1 to 2 minutes per side. | 4. Grill bread for 1 to 2 minutes per side, or until lightly browned. | 5. To assemble sandwiches, spread each slice of bread with 1 tablespoon basil mayonnaise and layer with vegetables and basil leaves. | 6. Basil Mayonnaise: In a food processor fitted with a steel blade, puree basil and garlic. | 7. Add mayonnaise and process until smooth and creamy, about 1 minute. | 8. Adjust seasoning to taste with salt, pepper and lemon juice. | 9. Makes 3/4 cup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1	pound	cut	113.3982	26.6713	4.4452	0.8165
zucchini	1		cut	2.31	0.3421	0.2981	0.044000000000000004
yellow squash	1		cut	24.13	4.9276	1.2827	0.3429
fennel bulb	1		cut cut	-	-	-	-
tomato	1		cut	32.76	7.0798	1.6016	0.364
red onion	1		peeled cut	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
french baguette	2		cut cut	-	-	-	-
basil leaf	2	cups	rinsed trimmed	-	-	-	-
basil leaf	2	cups	rinsed trimmed	-	-	-	-
garlic	1	clove	crushed	4.47	0.9918	0.1908	0.015
mayonnaise	1/2	cup	fat free	418.76	0.0	0.4292	46.4
salt black pepper			ground	-	-	-	-
lemon juice	2	tablespoons	squeezed	6.71	2.1045	0.1067	0.0732

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.