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1. Brush the vegetables with some of the olive oil. Place onion slices on a long metal skewer. Grill onion on the rack of an uncovered grill directly over medium coals for 5 minutes. Add remaining vegetables and grill for 12 to 15 minutes more or until vegetables are tender, turning once.* (If some vegetables cook more quickly than others, remove and keep warm.) Brush split sides of rolls with remaining olive oil. Grill rolls, split sides down, about 1 minute or until toasted.
2. To serve, layer the vegetables atop the bottom halves of rolls. Spread roll tops with 1 tablespoon Cumin Mayo. Add roll tops. Makes 4 servings.
1. In a blender container or food processor bowl, combine refrigerated or frozen egg product, lime juice, garlic, cumin seed, and salt. Cover and blend or process a few seconds until combined. With the blender or processor running, gradually add salad oil in a thin, steady stream. When necessary, stop machine and scrape down sides of the container. Store in the refrigerator for up to 2 weeks. Makes about 1 cup (16, 1-tablespoon servings.)
1. In a small mixing bowl combine light mayonnaise dressing, lime juice, garlic, and cumin seed. Store, covered, in refrigerator up to 2 weeks. Makes about 1 cup (16, 1-tablespoon servings.)