Ingredients: 4 tablespoons mayonnaise 2 teaspoons tarragon vinegar 1/2 teaspoon dried tarragon 1 large carrot, peeled and sliced lengthwise into 1/8-inch strips 1 small zucchini, sliced into 1/8-inch strips 1 medium summer squash, sliced into 1/8-inch strips 1 small red onion, peeled and sliced 1/4 cup olive oil 1/4 cup tarragon vinegar Salt and pepper 4 1-inch chick slices French bread Olive oil Canned roasted red bell peppers, drained and patted dry with paper towels 4 slices fresh tomato 2 lettuce leaves Directions:1. Combine mayonnaise, 2 teaspoons tarragon vinegar and dried tarragon in a small bowl. Cover and refrigerate. 2. Preheat rangetop grill on high for 5 minutes. Meanwhile, place the vegetables in a zip-top plastic bag or large baking dish, season with salt and pepper and drizzle with the 1/4 cup of olive oil and 1/4 cup of tarragon vinegar. When grill is preheated, reduce heat to medium. Place vegetables on grill and cook 5 minutes per side. Reduce grill heat to medium-low. Brush French bread slices with olive oil and grill 2 minutes per side, until golden brown. 3. Spread each slice of bread with the tarragon mayonnaise, then top with the vegetables. |