grilled veggie sandwiches with a balsamic reduction

'round these parts, i'm known as the rain goddess. ask my neighbor. after all, he coined the term. see, last year i left for lebanon twice. each time was over 2 weeks. during each of those 2 weeks, richmond had not one drop of rain. each time i got back? RAIN! ergo,  vis-a-vis, concordantly, i am THE RAIN GODDESS. today as i was making these, i summoned the rain to come just as i was finishing up on the grill. damn it feels good to be a gangsta.

auditory pairing: miike snow - animal

grilled veggie and mozzarella ciabatta sandwiches with a balsamic reduction

yields 4-5 sandwiches

4-5 ciabatta rolls

1 large zucchini

1 medium eggplant

2 red bell peppers

1 ball fresh mozzarella, sliced

extra virgin olive oil

1/2 c plus extra balsamic vinegar

salt, pepper

1. slice zucchini (along the oblique axis), and eggplant into 1/4" slices

2. de-seed and slice the bell peppers into quarters

3. add veggies to a large ziploc and add enough oil and vinegar to coat

4. season with salt and pepper

5. place on a preheated grill on medium heat, after a few minutes flip, and grill for a few minutes longer

6. meanwhile, add about 1/2 c balsamic vinegar to a small pan and simmer on medium-low heat until reduced (it's ready when it coats the back of a spoon), take off heat

7. remove veggies from grill and place sliced ciabatta rolls face down on grill to crisp up a bit

8. flip over and brush balsamic reduction on the inside

9. layer eggplant, zucchini, and bell peppers to your liking 

10. add sliced mozzarella, and close the sandwich, leave on grill with top closed until mozza melts (under a minute)

and EAT! (ps, it's still raining)