Provence Veggie Sandwich

Recipe Ingredients

1 cup	198g / 7oz	Eggplant (medium)
1		Zucchini
		Salt - to taste
1		Garlic head (large)
2 teaspoons	10ml	Olive oil or olive oil cooking spray
1/8 cup	29ml	Black olives - pitted
1 cup	62g / 2.2oz	Plum tomato - peeled, seeded, (large)
		And diced
1/4 teaspoon	1.3ml	Red pepper flakes
1 teaspoon	5ml	Balsamic vinegar
1 1/2 teaspoons	7.5ml	Herbes de Provence
1		Red bell pepper - seeded, cored,
		And cut in half
1		Yellow bell pepper - seeded, cored,
		And cut in half
4		Red-leaf lettuce leaves
2 oz	56g	Goat cheese
2		French rolls or baguette sliced in half
		Freshly-ground black pepper - to taste

Recipe Instructions

Slice the eggplant and zucchini lengthwise into 1/2-inch thick strips and lightly sprinkle with salt. Let stand in a colander for about 1/2 hour until vegetables perspire. Rinse well and dry with a paper towel.

Meanwhile, remove outer skin from head of garlic and cut tops of cloves off. Brush garlic lightly with olive oil and place in the center of the cooking grate. Cook 45 minutes or until garlic is soft and cooked through. Remove from grill, remove garlic pulp and set aside. Combine garlic with the olives, tomato, red pepper flakes, balsamic vinegar and Herbes de Provence in the bowl of a food processor. Lightly pulse with 1 teaspoon of olive oil, until mixture has combined and formed a paste.

Lightly brush or spray eggplant, zucchini and bell peppers with olive oil and place in center of the cooking grate. Grill, for 4 to 6 minutes, turning once during cooking. Vegetables should be cooked through, but not limp. Just before serving, split rolls and place on cooking grate to toast.

Assemble sandwiches by layering lettuce, grilled vegetables and goat cheese (if desired). Spread garlic-olive paste on top bun and season vegetables with salt and pepper.

This recipe yields 2 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9359) - from the TV FOOD - NETWORK

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