I think this recipe comes from the Pink Door in the Pike Place Market. It is a bit of work to make, but these little open-faced sandwiches are quite worth it. 4 servings

Heat BBQ grill

4 slices crusty bread
1 clove garlic, halved
1 1/2 zucchini, sliced 1/2″ thick on the bias
1 eggplant, peeled and sliced 1/2″ thick
Evoo
Red wine vinegar
Fresh mint or thyme
Fresh oregano or minced garlic
2 red bell peppers, roasted and cut into wide strips
1-2 balls fresh mozzarella
Salt and pepper

Grill bread. Rub with garlic and set aside. Grill eggplant and zucchini until tender. Create a marinade with oil and vinegar, place zucchini and eggplant in it. Sprinkle zucchini with mont or thyme and eggplant with oregano or garlic. Preheat oven to 350F. Assemble sandwiches as follows: bread, eggplant, zucchini, mozzarella slices, bell pepper. Drizzle with olive oil and salt and pepper. Bake 4-5 minutes until cheese is melted.