-
1
Slice the eggplant and zucchini lengthwise into 1/4-inch thick strips and lightly sprinkle with salt.
-
2
Let stand in a colander for about 1/4-hour until vegetables perspire.
-
3
Rinse well and dry with a paper towel.
-
4
Meanwhile, remove outer skin from head of garlic and cut tops of cloves off.
-
5
Brush garlic lightly with olive oil and place in the center of the cooking grate.
-
6
Cook 45 minutes or until garlic is soft and cooked through.
-
7
Remove from grill, remove garlic pulp, and set aside.
-
8
Combine garlic with the olives, tomato, red pepper flakes, balsamic vinegar and Herbes de Provence in the bowl of a food processor.
-
9
Lightly pulse with 1 teaspoon of olive oil, until mixture has combined and formed a paste.
-
10
Lightly brush or spray eggplant, zucchini, and bell peppers with olive oil and place in center of the cooking grate.
-
11
Grill, for 4 to 6 minutes, turning once during cooking.
-
12
Vegetables should be cooked through, but not limp.
-
13
Just before serving, split rolls and place on cooking grate to toast.
-
14
Assemble sandwiches by layering lettuce, grilled vegetables and goat cheese (if desired).
-
15
Spread garlic-olive paste on top bun and season vegetables with salt and pepper.
