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.

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.

To broil, place half of the vegetables on the rack of a broiler pan. Broil 3 to 4 inches from heat for 12 to 15 minutes or until vegetables are tender, turning once. Remove vegetables; keep warm. Repeat with remaining vegetables. To toast rolls under broiler, place, cut side up, on broiler pan; broil 3 to 4 inches from the heat for 1 to 2 minutes.

In a blender container or food processor bowl, combine 1/4 cup refrigerated or frozen egg product, thawed; 2 tablespoons lime juice; 1 clove garlic, cut up; 1 teaspoon cumin seed, crushed; and 1/4 teaspoon salt. Cover and blend or process a few seconds until combined. With the blender or processor running, gradually add 3/4 cup 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.)

In a small mixing bowl combine 1 cup light mayonnaise dressing; 2 tablespoons lime juice; 1 clove garlic, minced; and 1 teaspoon cumin seed, crushed. Store, covered, in refrigerator up to 2 weeks. Makes about 1 cup (16, 1-tablespoon servings.)