MEDITERRANEAN GRILLED VEGETABLE SANDWICHES

2 medium red bell peppers, halved lengthways
4 medium portobello mushroom caps (about 8 ounces)
1 medium eggplant, cut into 1/2-inch thick slices
1/4 cup olive oil
Salt and pepper
1/4 cup balsamic vinegar
4 ounces goat cheese (about a 3-inch log) or soft pepper cheese
8 slices crusty French or Italian bread, cut 1/2-inch thick and toasted
1/4 cup sliced fresh basil

Brush peppers, mushrooms, and eggplant with oil. Place peppers in center of cooking grate and grill for 2 minutes.

Add mushrooms and eggplant and continue grilling an additional 8 to 10 minutes or until all vegetables are tender, turning occasionally during grilling time.

Season vegetables with salt and pepper to taste. Drizzle vinegar over vegetables.

Spread 1 tablespoon cheese on one side of each toasted bread slice. Evenly arrange vegetables and basil on 4 bread slices. Close sandwiches.

Makes 4 servings
Source: Calor al Fresco; Weber Grills