6 Tbsp. mayonnaise
1/2 tsp. chopped fresh parsley
pinch of dried oregano
salt
1 red bell pepper
1 small zucchini
1 yellow summer squash
1/4 eggplant
1/4 c. olive oil
2 sourdough French rolls
1 Tbsp. fresh grated Parmesan cheese
6 to 8 separated onion ring slices (2 whole slices)
3 to 4 slices tomato (1 medium tomato)
2 leaves red leaf lettuce

Preheat the barbecue or stovetop grill.

To prepare a spread, put 3 tablespoons of mayo into a small bowl and add parsley, oregano and pinch of salt. Set this and remaining mayo aside until you're ready to make the sandwich.

Prepare the bell pepper by cutting it into quarters and seeding it. Brush the entire surface with olive oil. Slice the zucchini, squash and eggplant into lengthwise slices no more than 1/8 to 1/4-inch thick. Brush these slices with oil as well. Cook the red pepper on a hot grill for 2 to 3 minutes. At that point, add the remaining vegetables to the grill and cook everything for 4 to 5 minutes or until all the vegetables are tender. Be sure to salt the vegetables and, of course, turn them halfway through cooking time. When veggies are tender and begin to char, remove them from the grill and prepare each sandwich by first cutting the rolls in half lengthwise through the middle. Spread the parsley-mayo over the face of the bottom halves. Arrange the veggies on roll by stacking the zucchini, yellow squash and then eggplant. Peel the skin off the red peppers, then stack on eggplant. Divide the Parmesan cheese and sprinkle it over the peppers. Arrange the onions on peppers, then tomato slices. Add lettuce leaves. Finish topping with the remaining mayo and top of roll.