Instructions: Cut off top of garlic to expose cloves. Drizzle with one teaspoon olive oil. Place on a large piece of heavy-duty aluminum foil. Fold up sides to create a foil packet, allowing room for expansion of steam. Place foil packet in center of cooking grate. Grill 1 hour or until garlic is soft and cooked through.

Meanwhile, slice eggplant and zucchini lengthwise into 1/2-inch thick strips and lightly sprinkle with salt. Let stand in a colander for about 1/2 hour to draw out bitter juices. Rinse well and dry with a paper towel.

When garlic is done cooking, squeeze the pulp out of the garlic head and combine pulp with olives, tomato, red pepper flakes, balsamic vinegar, and Herbes de Provence in a blender or food processor. Process with remaining teaspoon of olive oil until mixture combines and forms a paste.

Lightly brush or spray eggplant, zucchini, and bell pepper quarters with olive oil. Place in center of cooking grate. Grill for 6 to 8 minutes, turning once halfway through grilling time. Vegetables should be cooked through, but not limp.

Just before serving, split rolls or baguette quarters lengthwise and place cut-side down on cooking grate to toast for one minute.

Assemble the sandwiches by layering lettuce, grilled vegetables, and goat cheese, if desired. Spread garlic-olive paste on top bun and season vegetables with salt and pepper to taste.

This recipe yields 4 servings.

Wine Recommendation: For a Provencal sandwich, a wine from the south of France; add a chilled Beaujolais Nouveau and youre on vacation!

Beer Recommendation: Try a brown ale for a smooth and nutty counterpoint to the crisp and earthy veggies.

Comments: This sandwich is light on calories but not on flavor! It gets its intense taste from fresh vegetables, great herbs and, of course, the grill.

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