2 small “fairytale” eggplants, sliced 1/4 in. thick, lengthwise
2 small zucchini, sliced 1/4 in. thick, lengthwise
2 red or green peppers, quartered
Olive oil, for brushing
Salt and freshly ground black pepper, to taste
1 large tomato, thinly sliced
1 small red onion, thinly sliced
10 arugula leaves
1 tub garlic & fine herb Boursin cheese
1 large baguette
Grease and preheat grill to medium high.
Lightly brush eggplant, zucchini and peppers with oil; season with salt and pepper.
Grill eggplant and zucchini for 4 to 6 minutes per side, or until lightly charred and very tender.
Meanwhile, grill peppers skin side down, for 4 to 6 minutes, or until well cooked.
Turn peppers, cook for 1 to 2 minutes more.
Place in a bowl and cover.
Set aside eggplant and zucchini on a large plate.
Cut baguette into 2 loaves; slice each loaf in half horizontally.
Hollow out the 4 pieces of bread, about 1/4 to 1/2 inch down, so they resemble canoes.
Spread Boursin cheese evenly over each of the 4 pieces and layer sandwich bottoms in the following order: eggplant, zucchini, peppers, tomato, onion and arugula.
Place sandwich tops over ingredients; then press down gently and cut in half on the diagonal.