Grilled Vegetable Sandwich (version III)
For The Marinade:
For the marinade: In a bowl, stir together the balsamic vinegar, salt, pepper, garlic, thyme and oil. Set the marinade aside.
1/2 cup balsamic vinegar
large pinch kosher salt
black pepper to taste
2 cloves garlic, crushed
1 bunch fresh thyme
1 cup olive oil
For The Vegetables:
2 leeks, halved lengthwise 2 zucchini, halved
2 yellow squash, halved
4 plum tomatoes, halved
2 red bell peppers (left whole)
2 green bell peppers (left whole)
1 red onion, thickly sliced
4 baby artichokes, trimmed and halved
1 medium eggplant, sliced
1 bulb fennel, leaves removed and bulbs cut into sixths
For The Bread:
1 pound fresh or frozen commercial pizza dough, at room temperature
flour (for rolling)
4 tablespoons tapenade
olive oil (for sprinkling)
1/2 pound soft goat cheese, sliced
For the vegetables: Put the leeks, zucchini, squash, tomatoes, red and green peppers, onion, artichokes, eggplant and fennel into a large nonaluminum roasting pan. Pour the marinade over them and toss gently to coat them all over. Cover with plastic wrap and refrigerate for 1 hour.
Light a grill and when the coals turn gray, arrange the vegetables in one layer on the grill and cook them, turning often, until they are tender and the peppers are charred all over. Move the vegetables to the sides of the grill during cooking so they don't become too charred.
Working over a plate, peel the peppers and discard the seeds, cores and juices. Cut them into quarters.
For the bread: On a lightly floured board, punch down the pizza dough and roll it into four balls. Roll each one into a 10-inch round that is 1/4- inch thick.
The grill must be extremely hot but not flaming or the dough will melt through the rack or burn before it's cooked. Drop the dough, disc by disc, onto the rack of the grill and leave it for 3 to 5 minutes or until it is firm on the underside. Turn, and cook the other side until firm and crisp.
To finish: Spread 1 tablespoon of the tapenade on each of the rounds. Divide the vegetables among them, then drizzle with oil and sprinkle with salt and pepper.
Put cheese on each sandwich and return the filled sandwiches to the grill. Cook just until the cheese melts, then fold part of one side over the middle, so the vegetables are not completely hidden under the bread. Serve at once.
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