Roasted Mediterranean Vegetable Sandwiches on Ciabatta
For the vegetables: Halve the bell peppers lengthwise, and remove seeds and white ribs. Place on a baking sheet with the cut sides facing down. Broil on the highest setting until the bell peppers start to blacken, about 12-15 minutes. Remove from the oven, cover with aluminum foil and rest for 15 minutes. Peel the bell peppers and cut into wide strips. Set aside and allow to cool completely.
Rinse the tomatoes, pat dry, trim green ends and cut into 1 cm (approximately 1/4 inch) thick slices. Peel the onions and cut into rings. Rinse the zucchini and eggplant, and cut into slices.
Heat the olive oil in a skillet. Add the eggplant and cook until golden. Season with salt and pepper to taste, and some of the rosemary and thyme. Remove with a slotted spoon and drain on paper towel.
Add the zucchini and cook on both sides until light golden. Remove with a slotted spoon. The zucchini should be al dente and not too soft.
Add the onion and tomatoes to the skillet, and cook until the onions are translucent. Season with salt and pepper to taste, and the remaining rosemary and thyme. Remove from the skillet.
For the ciabatta: Cut the ciabatta into 4 equal parts. Place on a baking sheet with the cut side facing up to toast or toast in a skillet with the cut side facing down.
For assembling: Top the 2 bottom pieces of ciabatta with the eggplant, tomatoes, onions, zucchini and bell peppers. Spread the top halves of the ciabatta with the goat cheese. If using feta, coarsley chop and scatter over the vegetables. Sandwich with the top ciabatta halves.