2 medium green, red, and/or yellow sweet peppers 1 medium eggplant (about 12 ounces), cut into 12 slices 1 tablespoon olive oil 8 1/2-inch-thick slices French bread 4 ounces soft goat cheese (chevre) 1/4 cup Dijon-style mustard
1. Quarter the sweet peppers lengthwise; remove and discard the stems, seeds, and membranes. 2. Brush eggplant slices with oil. Grill eggplant slices and sweet pepper quarters on the rack of an uncovered grill directly over medium-hot coals for 4 minutes. Turn and grill 3 to 5 minutes more or until eggplant is tender and sweet peppers are slightly charred. Remove vegetables from grill; set aside. 3. Spread 1 side of each French bread slice with goat cheese and mustard. Layer 3 eggplant slices and 2 sweet pepper quarters on 4 of the bread slices. Top with remaining bread slices. Serve warm. Makes 4 servings.
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