Garden's Glory Sandwich

The various vegetables layered in this sandwich are available year-round, but they reach their peak of flavor at the height of the summer grilling season.

 

SERVES 4 TO 6

 

CLASSIC HERB MARINADE

½	cup plus 1 tablespoon extra-virgin olive oil
3	tablespoons red wine vinegar
½	teaspoon salt
2	tablespoons minced fresh herbs, such as thyme, oregano, basil, or rosemary
1	large eggplant, cut into ⅓-inch slices
	8-ounce zucchini, cut into ⅓-inch slices
1	fresh mild green chile, such as poblano, New Mexican, or Anaheim
1	medium onion, preferably a sweet onion such as Vidalia, Maui, or Texas 1015, sliced into ⅓-inch-thick rings
6	tablespoons Enriched Mayonnaise ([>]) or other mayonnaise
3	plump garlic cloves, roasted and mashed
	1½-pound to 2-pound country loaf of bread, split horizontally
2	small red-ripe tomatoes, chopped
	Minced fresh herbs, such as thyme, oregano, basil, or rosemary, for garnish

Prepare the marinade, whisking together the ingredients in a small bowl. Place the eggplant, zucchini, chile, and onion in a plastic bag or shallow dish, pour the marinade over them, and let them sit at room temperature for 15 to 30 minutes, turning occasionally to coat evenly.

Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).

Drain the vegetables, reserving the marinade.

Grill the vegetables uncovered over medium heat until tender, 10 to 12 minutes for the eggplant and chile, 12 to 15 minutes for the zucchini, and 16 to 18 minutes for the onions. Turn the vegetables once midway, brushing again with the marinade if they appear dry.

Transfer the chiles to a plastic bag and close it to let them steam, loosening the skin. When cool enough to handle, pull off any loose charred pieces of skin. Slice the chile into thin strips, eliminating the seeds.

Make the sandwich with the vegetables hot or at room temperature. Combine the mayonnaise with the garlic in a small bowl and spread each cut side of the bread generously with the mixture. On the bottom slice of the bread, stack the grilled vegetables in layers, sprinkle with the tomatoes, and top with a generous handful of herbs. Add the top slice of bread, place the sandwich on a cutting board or plate, and cut into fat slices or wedges at the table. We like serving the sandwich with Amazing Aspic. A friend who came to taste recipes one day liked the combo so well she now spoons the tomato aspic onto the sandwich too.