Grilled Vegetable Sandwich on the Evo Flattop Griddle

Ingredients

• Ingredients for the Grilled Veggies:
• 1 bunch asparagus (12 to 14 stalks) rinsed and bottoms snapped off
• 2 Zucchini, sliced on a diagonal ¼ inch thick
• 4 Japanese eggplant, sliced on a diagonal into ¼ inch thick pieces
• 2 Red bell peppers, seeded and cut into quarters
• 1 large yellow or red onion, peeled and sliced into round ¼ inch pieces
• 3 tablespoons extra –virgin olive oil
• Kosher salt
• Ingredients for the Balsamic Syrup:
• 1 16.9 oz bottle balsamic vinegar
• Ingredients for the Chipotle Mayo:
• 1 Cup Mayonnaise
• 1 Tablespoon adobo from chipotle in can (more if want spicier)
• Lime (Juice of half a lime)
• Salt
• Pepper