Grilled Vegetable Sandwich

Ingredients

Rosemary Focaccia Bread - 1-2 based on the thickness and diameter of the bread
Red Bell Peppers - 2 Large
Baby Eggplant or Stripped Eggplants - 2 medium
Onions - 3 Medium
Extra Virgin Olive Oil - 1/2 cup
Italian Seasoning - 2-3 tspns
Coarse Salt - to taste

Directions

Cut the Red Peppers into quarters and keep them aside
Slice the eggplant into 1/2 inch slices and keep them aside
Slice onion into rings and keep them aside
Heat a cast iron griddle on the stove with some EVOO
Once the griddle is hot, place the Red Peppers on the griddle and cover to avoid splattering of oil
After a few minutes turn them on the opposite side and continue cooking on medium heat till they are completely cooked. The skins might turn black which add to the flavor of the the sandwiches
Next cook the eggplant on the griddle. Add oil to the griddle as required
Lastly cook the onions
Sprinkle the Italian Seasoning and salt on the vegetables
Place the grilled vegetables on the focaccia bread and assemble the sandwich
Cut the sandwich into pieces and serve either with a soup or a salad.