Hard Rock Cafe Grilled Vegetable Sandwich

6 TB Mayonnaise
1/2 ts Fresh Parsley -- Chopped
: pn Dried Oregano
: Salt
1 Red Bell Pepper
1 sm Zucchini
1 Yellow Summer Squash
1/4 Eggplant
1/4 c Olive Oil
2 Sourdough French Roll
1 TB Parmesan Cheese -- Grated
8 Onion Ring Slices
4 sl Tomato
2 Pieces Red Leaf Lettuce
Preheat the barbecue or stovetop grill. To prepare spread, put 3
tbsp of the mayo into a small bowl and add the parsley, oregano, and
a pinch of salt. Set this and the 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
with oil as well. Cook the red pepper on a hot grill for 2 or 3
mintues. 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 turn them halfway through
the cooking time. When the veggies are tender and begin to char,
remove them from the grill and prepare each sandwich by first cutting
the french rolls in half lengthwise through the middle. Spread the
parsley-mayo mixture over the bottom of the rolls. Arrange the
zucchini onto the rolls. Stack the yellow squash and then the
eggplant. Peel the skin off the red peppers and then add to the
sandwiches. Arrange the onions over the peppers. Divide the
parmesan cheese and sprinkle it over the peppers. Arrange the onions
and tomato slices next. Add the lettuce and spread the mayo on the
top of the rolls. Close sandwiches and cut in half. Pierce each
half with a toothpick and serve.