Sandwich with Vegetables and Cheese

Method

1. Slice the zucchini and eggplant into 3-4 mm thick slices.
2. Heat a pan with olive oil and add some fresh herbs (parsley, basil, or mint).
3. Grill the zucchini and eggplant slices on both sides until tender and charred. Remove from the pan.
4. Slice the tomatoes (preferably oxheart tomatoes) into thin rounds and arrange on a plate.
5. Season the tomatoes with dried oregano, lemon zest, salt, pepper, fresh basil leaves, and a few whole garlic cloves. Drizzle with olive oil and set aside to marinate.
6. In the same pan, warm the bread halves with a little olive oil until lightly toasted.
7. While the bread is toasting, season the grilled vegetables with parsley, garlic cloves (to infuse), a pinch of chili (optional), and a splash of apple cider vinegar. Toss gently.
8. Place the warm bread halves on a plate. Layer the grilled vegetables on one half, then top with marinated tomato slices (discard the garlic cloves) and a few olives.
9. Add thick slices of fresh goat cheese on top of the vegetables.
10. Close the sandwich with the other bread half and press slightly. Let the cheese soften from the warmth of the bread.
11. Cut the sandwich in half and serve immediately.