Grilled Vegetable Sandwich

This is probably my shortest post ever, but I just had to stop by to share this recipe before we run out of summer!  I can not believe August is almost over.  School has kept me so busy, but also so full of delicious new recipes.  This grilled vegetable sandwich is just one of the many things I have learned recently.  It is so simple, but so hearty and satisfying.

Ciabatta bread can be difficult to find, but look for it because it really makes the sandwich.  It is the perfect thickness and density to accompany the grilled vegetables and goat cheese.  Softer breads just don’t hold up the same.

Enjoy the last bit of summer and keep those grills going!

Grilled Vegetable Sandwich
Makes Six Sandwiches

6 Ciabatta Rolls, cut in half
1 Eggplant
2 Zucchini
3 Yellow Squash
4 Red Bell Peppers
1 White Onion
Extra Virgin Olive Oil
Salt
Balsamic Vinegar
Spread:
8 ounces Goat Cheese
3 ounces Sun Dried Tomatoes

-Cut eggplant, zucchini, and squash into 1/4-inch thick slices
(you may need to cut the slices in half to fit the size of your bread)
-Quarter the red bell pepper, removing the seeds
-Slice the onion into 1/4-inch thick rings
-Skewer onions with a toothpick so the rings do not separate during grilling
-Brush all vegetables with extra virgin olive oil and sprinkle with salt
-Grill vegetables until they are tender, turning once
-Brush ciabatta halves with extra virgin olive oil and grill briefly to toast, drizzle with balsamic vinegar
-Chop sun dried tomatoes and mix into goat cheese
-Layer vegetables on bottom half of ciabatta rolls as follows: red bell pepper, eggplant, squash, zucchini, onion
-Spread goat cheese mixture on top half of bread
-Serve immediately