Grilled Veggie Sandwich with Pesto-Feta Mayo

1. Preheat grill to medium-high. In a small bowl, mix together all the mayo ingredients, then refrigerate.
2. In a bowl, toss together the eggplant, zucchini, yellow squash, pepper, and onion. Drizzle with 2 tbsp olive oil and oregano. Toss to coat. Transfer to a grill basket.
3. Brush both sides of the mushroom caps with an additional tbsp of olive oil. Season with salt and pepper.
4. Place the grill basket and the mushroom caps on the preheated grill. Cook the mushrooms for 4-5 mins, until they begin to release their moisture, then flip and cook an additional 3-4 mins. Remove from the grill and slice thinly.
5. Stir the veggies frequently and grill until they are tender, about 10 mins. Larger pieces should be removed from the basket and cooked directly on the grill. Once tender, remove from grill.
6. Brush both sides of the bread with the remaining olive oil & grill each slice for 1 min on each side until just toasted.
7. To assemble the sandwiches, spread the mayo on your toasted sliced bread or wrap. Add a single layer of each veggie. Spread mayo on another slice and place on top.

*Recipe courtesy of Great Lakes Greenhouses