Grilled Eggplant & Bell Pepper Sandwich
2 red or yellow bell peppers, seeded, and cut lengthwise into quarters
1 medium eggplant, cut into 12 slices
1 tablespoon of olive oil
8 slices French bread, cut into 1/2-inch slices
4 ounces soft goat cheese
1/4 cup Dijon mustard
Brush eggplant slices with olive oil. Grill eggplant slices and bell pepper quarters on the rack of an uncovered grill directly over medium-hot coals for 4 minutes. Turn and grill 3 to 5 minutes more or until eggplant is tender and bell peppers are slightly charred. Remove vegetables from grill; set aside. Spread one side of each French bread slice with goat cheese and mustard. Layer 3 eggplant slices and 2 bell pepper quarters on 4 of the bread slices. Top with remaining bread slices. Serve warm.