Taste of Provence Veggie Sandw

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Taste of Provence Veggie Sandw

by Mayra

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Bread type: Baguette
Ingredients: 1 large clove of garlic, 2 tspn olive oil, 1 medium eggplant, 1 zucchini, Salt 6 medium black olives, 1 large plum tomato peeled and seeded, 1/4 tspn red pepper flakes, 1 tspn balsamic vinegar, 1/2 tspn Herbes de Provence, Olive oil to brush vegetables, 1 red pepper, 1 yellow pepper, 4 red-leaf lettuce leaves, 2 ounces goat cheese (optional)
Time to make (approx): over an hour

Drizzle finely-chopped garlic with one teaspoon olive oil. Place on a large piece of heavy-duty aluminium foil. Fold up sides to create a foil packet. 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.

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

Lightly brush or spray eggplant, zucchini, and pepper quarters with olive oil. Place in centre of cooking grate. Grill for 6 to 8 minutes, turning once halfway through grilling time. Just before serving, split 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 half and season vegetables with salt to taste.

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