1 med eggplant
1 large head garlic
2 tsp olive oil
1/2 c good quality black olives
1 large plum tomato -- peel, seed, dice
1/4 tsp red pepper flakes
1 tsp balsamic vinegar
1 1/2 tsp herbes de Provence
1 red bell pepper -- seed, core, halve
1 yellow bell pepper -- seed, core, halve
4 lettuce leaves
2 oz goat cheese
2 french rolls -- or equiv.
2 med sweet potatoes
Slice eggplant and zucchini in 1/2 inch strips lengthwise. Sprinkle lightly with salt and let rest in colander abot a half hour. Rinse well and pat dry. Roast garlic by removing dry outer skins, cutting off top, rubbing with olive oil, and grilling in center of grill about 45 minutes, 'til soft. Squeeze out soft pulp and mix with olives, tomto, pepper flakes, balsamic vinegar and herbes de Proence. With 1 tsp olive
oil, process this mxiture to paste.
Lightly brush veggies with olive oil. Grill 4 to 6 minutes 'til cooked through but not limp. Turn only once. Slice bread and toast on grill. Assemble sandwich w lettuce, veggies, & goat cheese. Use garlic/olive paste as spread on roll.
Slice peeled sweet potatoes 1/2 inch thick. Brush lightly with olive oil and grill 7 to 10 minutes. Sprinkle lightly with salt.