1

Heat a grill or grill pan over medium-high heat.

2

Lightly coat both sides of vegetables with cooking spray; season with salt. Grill vegetables until tender and grill marks are evident, turning once, about 4 minutes for eggplant and 5 to 6 minutes for peppers and zucchini; remove from grill and toss with 2 teaspoons oregano, 2 teaspoons garlic and lemon juice. (Vegetables can be made ahead and stored, covered in refrigerator, up to 3 days before use).

3

In a small bowl, combine goat cheese, chives, remaining 1 teaspoon oregano, remaining 1 teaspoon garlic and zest. (Cheese spread can be made ahead and stored, covered in refrigerator, up to 1 day before use).

4

When ready to cook, bring cheese mixture to room temperature; spread 1 1/2 tablespoons on each slice of bread. Top 4 slices of bread each with 2 slices eggplant, 1 slice pepper and 2 slices zucchini; top with a second slice of bread, goat cheese-side down.

5

Coat a grill or grill pan with cooking spray; heat over medium heat. Grill sandwiches pressing down lightly, until bread is toasted and goat cheese melts, about 2 to 3 minutes per side (or use a panini press). Yields 1 sandwich per serving.