Campfire Lamb with Mixed Grilled Vegetables - Andrew Zimmern

Ingredients

• 1 leg of lamb, boneless works best
• Salt
• Pepper
• 1 very large rock with a flat side or flat section on one face of the stone. The flat side needs to be at least 8 inches across to avoid any mishaps.
• 1 large eggplant
• 2 red onions
• 1 red bell pepper
• 1 yellow bell pepper
• 2 green zucchini
• 2 yellow zucchini
• 1 fennel bulb
• Olive oil for seasoning
• 1/2 cup olive oil
• 2 cups chopped ripe tomatoes and their juices (canned is fine)
• 1 tablespoon tomato paste
• 2 tablespoons fresh tarragon leaves
• 1 tablespoon minced parsley
• 1/2 lemon, sliced as thin as possible with the seeds removed.
• 1 tablespoon white wine vinegar
• 6 ounces of Valbreso French Feta or Bulgarian feta
• 10 slices of Italian-style baguette, brushed with oil and garlic and grilled.