1 Yellow Squash, sliced 1/4 inch thick on the bias
1 Zucchini, sliced 1/4 inch thick on the bias
1 Eggplant, sliced into 1/4 inch thick slices
1 Green Bell Pepper, cut into 6 thick strips
1 Orange Bell Pepper, cut into 6 thick strips
3 ounces Goat Cheese, at room temperature
1 loaf Italian Bread, cut into 1/2 inch thick slices (homemade is best!)
Balsamic Vinaigrette (recipe follows)
Place the eggplant slices on a wire rack and sprinkle them lightly with salt on both sides. Let them sweat for 15-20 minutes. Dab off the moisture from the vegetables. Brush each of the vegetables with olive oil and grill them until they are lightly charred on each side, about 10-15 minutes. Lightly brush the bread with olive oil and lightly toast them on the grill. When the vegetables and bread have been grilled, spread one side of each of the pieces of bread with goat cheese. Arrange the vegetables on the goat cheese covered slice of bread. Drizzle the top with some balsamic vinaigrette and top with the second slice of bread, goat cheese side down.
For the Balsamic Vinaigrette:
1/4 cup Balsamic Vinegar
1/2 cup Olive Oil
1/2 teaspoon Sugar
1 Garlic Clove, minced
Salt and Pepper, to taste
Put all ingredients into a bowl and whisk to combine.