1 yellow squash
Marinade
8 slices rosemary or other herb bread
8 Montrachet goat cheese slices
Basil
Mayonnaise
1 zucchini
1 Japanese eggplant
1 head red tipped Belgian endive
4 asparagus spears
1/2 green pepper
1/2 red pepper
1/2 yellow pepper

Place squash, zucchini, eggplant, endive leaves, asparagus, and green, red, and yellow peppers in individual piles in pan. Pour marinade over vegetables to coat well. Marinate overnight. When ready to serve, grill vegetables until lightly browned. Do not scorch. Remove blistered skins from peppers. Cut vegetables to fit bread slices. Distribute mixture of vegetables on each of 4 bread slices. Place 2 slices cheese on each remaining slice. Place cheese topped bread to glaze. Serve sandwich open faced with mayonnaise on side.