From: Heather Johnson "I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to grill, I'm inventing something new. The first time I've raved about them, my meat-lover friends about this court I prefer mesquite coals over gas grills ... but either works well. "
1/4 cup mayonnaise 3 garlic cloves, finely chopped 1 tablespoon lemon juice 1/8 cup olive oil 1 cup chopped red bell pepper 1 small zucchini, sliced 1 red onion, sliced 1 small yellow squash, sliced 2 (4-X 6-inch) focaccia bread pieces, split horizontally 1/2 cup crumbled feta cheese
Directions In a bowl, mix the mayonnaise, minced garlic and lemon juice. Take in the refrigerator. Preheat the grill to high heat. Brush vegetables with olive oil on each side. Brush grate with oil. Place peppers and zucchini on the grill next to the center, and set onion and squash pieces around them. Cook for about 3 minutes, turn and cook for another 3 minutes. The peppers may take a little longer. Remove from grill and set aside. Spread some of the mayonnaise mixture on the sides of sliced bread, and sprinkle each with feta cheese. Place on the grill cheese side up and cover with lid for 2 to 3 minutes. This bread is warmed to melt the cheese and light. Watch carefully so the bottoms do not burn. Grilled take, and the layer with the vegetables. Enjoy as open faced grilled sandwiches.