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1
Light a grill or preheat the broiler.
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2
Combine the eggplant, zucchini and yellow squash in a large shallow bowl.
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3
Add the 3 tablespoons olive oil and toss to coat, then season the vegetables with salt and pepper.
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4
In a small bowl, mix the basil with the oregano and tarragon and toss all but 1 1/2 teaspoons with the vegetables.
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5
Brush the cut sides of the tomatoes and the red onion with olive oil and season with salt and pepper.
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6
Grill the peppers, skin sides down, for about 12 minutes, or until charred.
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7
Grill the eggplant, zucchini, yellow squash and onion, turning once or twice, until tender: about 5 minutes for the zucchini and squash, about 6 minutes for the onion and 8 to 10 minutes for the eggplant.
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8
Grill the tomatoes, starting cut sides down and turning once, for about 5 minutes, until slightly softened.
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9
Lightly brush the bread with olive oil and grill until toasted.
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10
Peel the peppers, then arrange all the grilled vegetables on a platter or large plates and keep warm in a low oven.
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11
In a small nonreactive saucepan, bring the cream and garlic to a simmer over low heat; simmer the mixture for 5 minutes.
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12
Whisk in the goat cheese until the sauce is smooth and season with pepper.
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13
Spoon the goat cheese sauce over the grilled vegetables, sprinkle with the remaining 1 1/2 teaspoons chopped herbs and serve with the grilled bread.
