Mediterranean Grilled Vegetable Sandwiches

These vegetables and goat cheese make a simple, classic, and wonderful combination.

2		medium red bell peppers, halved lengthwise
4		medium portobello mushroom caps (about 8 ounces)
1		medium eggplant, cut into 1/2-inch thick slices
1/4		cup olive oil
		Salt and pepper
1/4		cup balsamic vinegar
4		ounces goat cheese (about a 3-inch log) or soft pepper cheese
8		slices crusty French or Italian bread, cut 1/2-inch thick and toasted
1/4		cup sliced fresh basil

Brush peppers, mushrooms, and eggplant with oil. Place peppers in center of cooking grate and grill for 2 minutes. Add mushrooms and eggplant and continue grilling an additional 8 to 10 minutes or until all vegetables are tender, turning occasionally during grilling time.

Season vegetables with salt and pepper to taste. Drizzle vinegar over vegetables. Spread 1 tablespoon cheese on one side of each toasted bread slice. Evenly arrange vegetables and basil on 4 bread slices. Close sandwiches.

Makes 4 servings.


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