Serves: 4
Total Calories: 507

FOR THE VEGETABLES:
1 eggplant, medium (12 to 14 ounces), stem end trimmed off
2 zucchini, medium, stem ends trimmed off
2 squash, yellow, medium, stem ends trimmed off
2 red bell peppers, medium
1 red onion, medium, peeled but root end left attached
FOR THE BASTING MIXTURE:
3 tablespoons olive oil, extra-virgin
2 tablespoons lemon juice, fresh
2 cloves garlic, minced
1 sprig rosemary, fresh or 1 teaspoon dried
salt and freshly ground black pepper, to taste
FOR SERVING:
1 long baguette
8 ounces goat cheese, fresh, at room temperature

1. Preheat the grill to high.

2. Cut the eggplant, zucchini, and squash lengthwise into 1/4-inch-thick slices. Stem, seed, and quarter the peppers. Quarter the onion, leaving the root end attached to each piece. (The root will help the onion hold together during grilling.)

3. Prepare the basting mixture. Combine the oil, lemon juice, and garlic in a small bowl. If using dried rosemary, add it directly to the oil.

4. When ready to cook, brush the vegetable slices with the oil mixture, using the rosemary sprig as a basting brush. If you don’t have fresh rosemary, use a pastry brush. Arrange each vegetable on the hot grate and grill, turning with tongs, until nicely browned, 3 to 6 minutes per side. Brush the vegetables once or twice with the oil mixture and season with salt and pepper as they cook. Transfer the vegetables to a platter to cool. Cut the root end off the onion wedges and break the layers apart.

5. Cut the bread crosswise into 4 equal pieces. Split each piece lengthwise in half as for a sandwich. Place the bottom halves of the bread on your work surface, brush with any remaining oil mixture, and spread with half the goat cheese. Arrange the eggplant, zucchini, squash, pepper, and onion slices over the goat cheese. Spread the remaining goat cheese over the cut sides of the other pieces of bread and place, cheese side down, on the vegetables. Cut the sandwiches in half and serve warm or at room temperature.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 507
Calories from Fat: 191

More Recipes from the The Barbecue Bible Cookbook:
Basic Pizza Dough
Basil Aioli
Grilled Pizza With Arugula and Italian Cheeses
Grilled Pizza With Tomato, Basil, and Cheese
Grilled Portobello Mushroom Sandwiches With Basil Aioli
Indian Spinach-Cheese Kebabs
Mushroom-Rice Burgers With Cheddar Cheese
Provencal Dagwood
Raclette
Tandoori Peppers
Tofu on Stilts / Dengaku
White Rabbit
Yam and Nut Kebabs