START TO FINISH: 35 minutes MAKES 4 sandwiches
2 Japanese eggplants, trimmed and halved lengthwise
1 large red onion, cut into 1⁄4 -inch slices
1 large tomato, cut into 4 slices
1 medium yellow summer squash, trimmed and cut lengthwise into 4 slices
1 tablespoon olive oil
1⁄4 teaspoon ground black pepper
1⁄8 teaspoon salt
2 ounces soft goat cheese (chèvre), softened
1 tablespoon pesto
8 slices crusty whole grain bread
1 Brush both sides of eggplant, onion, tomato, and squash slices with oil. Sprinkle with pepper and salt.
2 For a charcoal grill, grill vegetables on the rack of an uncovered grill directly over medium coals just until tender, turning once halfway through grilling. Allow 5 to 7 minutes for the squash and tomato and 7 to 9 minutes for the eggplant and onion. (For a gas grill, preheat grill. Reduce heat to medium. Add vegetables to grill rack over heat. Cover and grill as above.) Remove vegetables from grill.
3 Cut squash slices in half crosswise. In a small bowl stir together goat cheese and pesto.
4 To assemble, spread goat cheese mixture evenly onto bread slices. Top half of the bread slices with the grilled vegetables, cutting vegetables to fit as needed. Top with the remaining bread slices, spread sides down.
PER SANDWICH: 305 cal., 11 g total fat (3 g sat. fat), 8 mg chol., 383 mg sodium, 39 g carb., 11 g fiber, 14 g pro.
