This is a scrumptious sandwich and worth the work of grilling the vegetables.
If you wish to make it ahead of time, prepare the grilled vegetables, goat cheese mixture and vinaigrette and refrigerate.
Microwave the vegetables, and bring the goat cheese to room temperature before making the sandwiches.
1 EGGPLANT, ends trimmed, and cut into 1/3" thick rounds
4 BELL PEPPERS of assorted colors
1/2 c. OLIVE OIL
2 RED ONIONS, sliced in 1/2" thick slices
1 ZUCCHINI, cut on the diagonal into 1/3" slices
1 YELLOW SQUASH, cut on the diagonal into 1/3" slices
Kosher SALT and PEPPER, freshly ground
12 ounces soft, mild GOAT CHEESE, at room temperature
1 large clove of GARLIC, minced
4 Tbsp. OLIVE OIL
3 Tbsp. fresh BASIL, minced
1-2 loaves of CIABATTA (depending on size), sliced horizontally and then vertically.
BALSAMIC VINAIGRETTE (recipe follows)
Preheat a grill to medium high.
Place the eggplant slices on a wire rack, and sprinkle them lightly with salt on both sides.
Set aside until the eggplant begins to "sweat", about 15-20 minutes.
Meanwhile, brush all sides of the peppers with some of the olive oil.
Grill the peppers, turning them occasionally, until they are blistered and lightly charred on all sides.
Place them in a bowl and cover tightly with plastic wrap and set aside to steam while you grill the remaining vegetables.
Pat the eggplant dry with paper towels.
Brush all vegetables (both sides) with olive oil and sprinkle with salt and pepper.
Grill all the vegetables until they are lightly charred on the edges and marked on both sides. This will take about 10-15 minutes.
Transer grilled vegetables to a platter.
Slide the skins off the peppers. Core and seed and then cut into strips.
Add them to the platter with the other vegetables.
In a small bowl, combine the goat cheese, garlic, olive oil and basil.
Lightly toast the slices of ciabatta on the grill or in the toaster.
Assemble a sandwich by drizzling some of the vinaigrette over one side of a slice of ciabatta.
Arrange an assortment of vegetables on this slice of bread.
Spread inside of top slice of bread with the goat cheese and place on top of the vegetables.
1/4 c. BALSAMIC VINEGAR
1/2 c. OLIVE OIL
1/2 tsp. SUGAR
1/2 tsp. GARLIC, minced
Whisk the vinegar, olive oil, sugar and garlic in a small bowl. Season to taste with salt and pepper.
Makes 6-8 sandwiches.