Grilled Vegetable Sandwich

Ingredients

• 1 yellow squash sliced into ⅓ inch think
• 1 zucchini sliced into ⅓ inch think
• 1 Japanese eggplant sliced into ⅓ inch think
• 1 head red-tipped Belgian endive (optional)
• 4 asparagus
• ½ green pepper cored
• ½ red pepper cored
• ½ yellow pepper cored
• 8 slices rosemary or other herb bread
• 8 Montrachet goat cheese slices
• 2 cloves garlic, minced
• 2 shallots, minced
• Dash fines herbes
• 1 cup extra-virgin olive oil
• ¼ cup balsamic vinegar
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped parsley
• ½ cup mayonnaise
• Place squash, zucchini, eggplant, endive leaves, asparagus and green, red and yellow peppers in individual piles in shallow pan. Pour Marinade over to coat vegetables well. Marinate overnight.
• When ready to serve, grill vegetables until lightly browned. Do not scorch. Remove blistered skins from peppers. Cut vegetables into strips or pieces to fit size of bread slices.
• Combine garlic, shallots, fines Herbes, oil and vinegar. Mix well.
• Fold basil and parsley into mayonnaise until well mixed.
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• BBQ
• Dinner
• Lunch
• Main Dishes
• Sandwich
• Yum