List of ingredients needed:

1/2 cup of olive oil.
1 small eggplant, sliced into rounds.
2 yellow squash, sliced lengthwise.
2 zucchini, sliced lengthwise.
2 roasted red peppers, cut into strips.
Basil.
Rosemary.
Bread.
6 oz of chevre cheese.
1 clove garlic, roasted.

Method:

Brush the olive oil on the vegetables and sprinkle with basil and rosemary.

Grill until softened but not mushy, and slightly charred.

Toast the bread.

Place the grilled vegetable on a platter with toasted bread and chevre cheese.

Serve.

To eat, take a piece of bread, spread roasted garlic on top, place roasted vegetable on bread, and dot with chevre.

Source: Grilling Recipes.