• 1/4 cup mayonnaise
• 2 garlic cloves, minced
• 1/2 teaspoon lemon juice (I didn’t use this cause I forgot, didn’t notice the difference) 
• 2 small zucchini, thinly sliced lengthwise
• 2 portabella mushrooms, sliced 1/4 in. thick
• 1 eggplant (14 oz.), sliced 1/4 in. thick (Made it once without, and didn’t miss it)
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 3/4 of a 1-lb. ciabatta loaf, split horizontally (you can use chibatta bread from safeway in the bakery section, or try out their sourdough sandwich rolls, SOO tasty)
• 2 ounces feta cheese, crumbled (1/2 cup)
• 2 medium tomatoes, sliced
• 2 cups baby arugula (didn’t use, didn’t miss it at all) 

Preparation

• 1. Heat a grill to high (450° to 550°). Meanwhile, mix mayonnaise, garlic, and lemon juice together; set aside. (I just toasted the bread, put the mayo and spicy mustard on and that was it)
• 2. Brush zucchini, mushrooms, and eggplant with oil and sprinkle with salt. Grill, turning once, until softened and grill marks appear, about 3 minutes. (can make on the stovetop, over medium heat)
• 3. Grill bread cut side down just until grill marks start to appear, 2 minutes. (or broil in oven)
• 4. Cut each loaf-half into 4 pieces. Spread bottoms with mayo and smear tops with cheese. Make sandwiches with vegetables, tomatoes, and arugula.*I added chopped up garlic to the zucchini and mushrooms, and added some ground pepper and a pinch of salt
• eat them and thank me after! These are so healthy but taste so fattening. My favorite type of meal!  
• You can also experiment with adding different toppings to the sando. I added pepperoncinis and avocado one night and loved it.