Taste of Provence Veggie Sandwich

This sandwich is light on calories but not on flavour! It gets its intense taste from fresh vegetables, great herbs and, of course, the grill.

1 large head of garlic
2 teaspoons olive oil, divided
1 medium eggplant
1 zucchini
Salt
6 medium pitted black olives
1 large plum tomato, peeled, seeded, and diced
1/4 teaspoon red pepper flakes
1 teaspoon balsamic vinegar
1-1/2 teaspoons Herbes de Provence
Olive oil to brush vegetables
1 red bell pepper, seeded, cored, and quartered
1 yellow bell pepper, seeded, cored, and quartered
4 red-leaf lettuce leaves
2 ounces goat cheese (optional)
2 large French rolls or 1 baguette cut into quarters
Salt and pepper

Cut off top of garlic to expose cloves. Drizzle with one teaspoon olive oil. Place on a large piece of heavy-duty aluminium foil. Fold up sides to create a foil packet, allowing room for expansion of steam. Place foil packet in centre of cooking grate. Grill 1 hour or until garlic is soft and cooked through.

Meanwhile, slice eggplant and zucchini lengthways into 1/2-inch thick strips and lightly sprinkle with salt. Let stand in a colander for about 1/2 hour to draw out bitter juices. Rinse well and dry with a paper towel.

When garlic is done cooking, squeeze the pulp out of the garlic head and combine pulp with olives, tomato, red pepper flakes, balsamic vinegar, and Herbes de Provence in a blender or food processor. Process with remaining teaspoon of olive oil until mixture combines and forms a paste.

Lightly brush or spray eggplant, zucchini, and bell pepper quarters with olive oil. Place in centre of cooking grate. Grill for 6 to 8 minutes, turning once halfway through grilling time. Vegetables should be cooked through, but not limp. Just before serving, split rolls or baguette quarters lengthways and place cut side down on cooking grate to toast for one minute.

Assemble the 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 to taste.

Makes 4 servings.