portobello mushrooms, thickly sliced
carrots (slice lengthwise like dollar bills)
thick onion slices, sprinkled with brown sugar, balsamic vinegar and oil
tomato slices or cherry tomatoes
peppered goat cheese
whole basil leaves
salt and pepper
sourdough, panini or focaccia bread
Grill any combination of the vegetables listed. I like to use my broiler (easy) and place vegetables on parchment-lined baking sheets. Drizzle olive oil on top, adding liberal amounts of salt, pepper and garlic to heighten flavour. When these vegetables come to room temperature they are at their best in flavour. Ideal for brown bag lunches.
Butter a section of heavy-crusted bread such as sourdough, panini or focaccia. Spread with peppered goat cheese and an assortment of grilled vegetables. Top with whole basil leaves and wrap up. A full-bodied, big taste lunch!