3 Tbsp. salad oil
3 Tbsp. Balsamic or wine vinegar
1 tsp. dried oregano, crushed
2 large red sweet peppers
1 medium eggplant, cut crosswise into 1/2-inch slices
2 medium zucchini, halved crosswise and sliced
1 recipe Herb Focaccia or purchased focaccia (about a 12-inch round)
4 oz. soft goat cheese (chevre)
In a small bowl combine oil, vinegar, and oregano. Set aside. Cut peppers in quarters. Remove stem and seeds. Arrange all vegetables on grill rack directly over medium-hot coals; brush with oil mixture. Grill, uncovered, till slightly charred, allowing 8 to 10 minutes for peppers and eggplant, and 5 to 6 minutes for zucchini. Turn occasionally.
Cut each 9-inch Herb Focaccia into 2 layers. (Or, if using a 12- or 13-inch focaccia, cut in half. Cut halves into 2 layers to form 4 layers total.) Brush cut sides with oil mixture. Spread coat cheese over bottom layers of focaccia; top with eggplant, red pepper, zucchini, and top halves of focaccia. To serve, cut into wedges.
