Recipe: Sizzling Vegetable Sandwiches with Cumin Mayo

SIZZLING VEGETABLE SANDWICHES WITH CUMIN MAYO

Don't hold the mayo! Instead make your own version--flavored with cumin, garlic, and lime--to bring spark to this colorful sandwich. The dressing tastes great with beef, pork, or chicken, too.

1 small eggplant, cut crosswise into 1/2-inch slices
1 medium zucchini, cut lengthwise into 1/4-inch slices
1 medium yellow summer squash, cut lengthwise into 1/4-inch slices
1 medium red sweet pepper, seeded and cut into 1/4-inch strips
1 small onion, cut into 1/2-inch slices
1/3 cup olive oil
4 poppy seed kaiser rolls, split
1/4 cup Cumin Mayo or Easy Cumin Mayo (see below)

Brush the vegetables with some of the olive oil. Place onion slices on a long metal skewer. Grill onion on the rack of an uncovered grill directly over medium coals for 5 minutes. Add remaining vegetables and grill for 12 to 15 minutes more or until vegetables are tender, turning once.* (If some vegetables cook more quickly than others, remove and keep warm.) Brush split sides of rolls with remaining olive oil. Grill rolls, split sides down, about 1 minute or until toasted.

TO SERVE:
Layer the vegetables atop the bottom halves of rolls. Spread roll tops with 1 tablespoon Cumin Mayo. Add roll tops. Makes 4 servings.

TO BROIL:
Place half of the vegetables on the rack of a broiler pan. Broil 3 to 4 inches from heat for 12 to 15 minutes or until vegetables are tender, turning once. Remove vegetables; keep warm. Repeat with remaining vegetables. To toast rolls under broiler, place, cut side up, on broiler pan; broil 3 to 4 inches from the heat for 1 to 2 minutes.

CUMIN MAYO
Makes about 1 cup (16 servings, 1 tablespoon each)

In a blender container or food processor bowl, combine:
1/4 cup refrigerated or frozen egg product, thawed
2 tablespoons lime juice
1 clove garlic, cut up
1 teaspoon cumin seed, crushed
1/4 teaspoon salt

Cover and blend or process a few seconds until combined. With the blender or processor running, gradually add 3/4 cup salad oil in a thin, steady stream. When necessary, stop machine and scrape down sides of the container. Store in the refrigerator for up to 2 weeks.

EASY CUMIN MAYO
Makes about 1 cup (16 servings, 1 tablespoon each)

In a small mixing bowl combine:
1 cup light mayonnaise dressing
2 tablespoons lime juice
1 clove garlic, minced
1 teaspoon cumin seed, crushed

Store, covered, in refrigerator up to 2 weeks.

Source: Better Homes and Gardens