1 loaf french bread
1 medium red onion
1 red pepper
1 small eggplant
3 tablespoons olive oil
9 tablespoons balsamic vinegar
Slice bread in half lengthwise.
Slice peeled eggplant into 3/4 inch rings.
Slice onion into 1/2-3/4 inch rings.
Core pepper and slice in quarters.
Marinade: 1/3 part olive oil 2/3 parts balsamic vinegar, with herbs at hand. Brush vegetables with marinade and grill till done. Brush bread with marinade, layer vegetables on bread and then slice into bread into six pieces to eat.