Name: Provençal Dagwood
Yield: Serves 4
Cuisine: France
Ingredients: Salt and freshly ground black pepper; 1 sprig fresh rosemary, or 1 teaspoon dried rosemary; 2 cloves garlic, minced; 2 tablespoons fresh lemon juice; 1 medium-size eggplant (12 to 14 ounces), stem end trimmed off; 8 ounces fresh goat cheese, at room temperature; 1 long baguette; 1 medium-size red onion, peeled but root end left attached; 3 tablespoons extra-virgin olive oil; 2 medium-size red bell peppers; 2 medium-size zucchini, stem ends trimmed off; 2 medium-size yellow squash, stem ends trimmed off

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

If you like grilled vegetables and goat cheese, you’ll love this sandwich, which fairly explodes with the evocative flavors of Provence. Rosemary and garlic lend a Mediterranean fragrance to vegetables that are traditionally associated with ratatouille, the classic vegetable stew from this region of France. The tangy cheese provides a counterpoint in texture to the vegetables. Use a soft, spreadable fresh goat cheese like Montrachet for best results. These sandwiches can be made a few hours