Grilled Vegetable Sandwiches with Sherry Vinaigrette and Manchego on Ciabatta

A Bobby Flay Boy Meets Grill masterpiece! This grilled veggie sandwich makes for a meal that is summery and so satisfying! This is more of a Shea specialty because of the grill work required but I'm working on that. Our 3 year old couldn't get enough of this meal so it is also pretty kid friendly once sliced.

Ingredients:
3 Japanese eggplants, sliced in half lengthwise
3 red bell peppers
1 red onion, peeled and cut into 1/4-inch thick slices
1 large beefsteak tomato, cut into 1/2-inch thick slices
extra virgin olive oil or canola oil for grilling
salt and pepper
3 cloves of garlic, finely chopped
1/4 cup chopped flat-leaf parsley leaves plus 2 to 3 tablespoons torn leaves, for garnish
1/2 cup extra virgin olive oil plus more for drizzling bread
1 loaf of ciabatta, sliced in lengthwise
Sherry Vinaigrette, recipe follows
8 slices Manchego cheese

Directions:
Heat grill to high. Brush eggplant, peppers, onion and tomato slices with oil and season with salt and pepper. Grill eggplant, tomato and onion on both sides until slightly charred and just cooked through. Grill peppers on all sides until charred, remove from the grill, place in a brown paper bag and let rest for 10 minutes. Remove skin from the peppers and cute into 1-inch slices. Cut the eggplant, tomato and onion into large dice.
Whisk garlic, 1/4 cup chopped parsley and 1/2 cup olive oil together in a large bowl. Add the cut vegetables to the bowl and let marinate at room temperature for 30 minutes.
Drizzle cut sides of ciabatta with 2 to 3 tablespoons olive oil, sprinkle with salt and pepper and grill cut side down for 1 to 2 minutes. Brush grilled bread with some Sherry Vinaigrette and then layer on the mixed vegetables and Manchego. Drizzle with more vinaigrette and top with torn parsley. Place other piece of bread on top, wrap sandwich in foil and place on grill with 2 foil wrapped bricks on top (we've never done the brick part, never had the bricks laying around) for 2 to 3 minutes. Remove from grill and foil and cut sandwich crosswise into 2-inch thick slices.

Sherry Vinaigrette:
1/4 cup aged sherry vinegar
1 tablespoon Dijon mustard
salt and pepper

Whisk all ingredients together in medium bowl. Season to taste, with salt and pepper.