Summer Grilled Vegetable Sandwich

1/2 cup extra virgin olive oil
1 1/2 cup balsamic vinegar
1 teaspoon chopped garlic
1/2 teaspoon salt
1/4 teaspoon table ground black pepper
eggplant, 1/2-inch
portabella mushrooms, 1/2-inch
sweet bell peppers, 1/2-inch
summer squash, 1/2-inch
red onion, 1/2-inch
fresh made sun-dried tomato bread
asiago cheese or goat's cheese
oesto or tapenade, if desired

1) Marinade vegetable for 10 minutes

2) Grill over moderate heat until tender

3) Toast Bread briefly and build sandwich using layers of vegetables and cheese of spread, if desired

4) Serve with a Mesclun Salad

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