Tapenade salami sandwichSandwich 1 Asian Eggplant 1 Zucchini 2 large (or 4 small) Sweet Bell Peppers 1 cup Manchego Cheese, grated Salami (optional) 1 Baguette  Tapenade 1/2 cup olives, pitted 2 cloves of garlic 3 tbs capers 1/4 cup extra virgin olive oil 1 squeeze of lemon juice  Quick TapenadeChop and combine.SandwichPreheat oven to 450°F.Roast the bell peppers and slice into strips.Slice the zuchinni and eggplant thinly using a vegetable peeler or a sharp knife. Toss in olive oil, salt, and pepper. Spread them out on a foil-lined baking pan and roast in the oven for 10 minutes. Flip them half way.Slice the baguette in half lengthwise. Brush with olive oil and toast briefly for 1 minute.Spread the tapenade on the bottom baguette slice. Top with eggplant, salami, bell peppers, zuchnini, and cheese.Press the sandwich down firmly with a heavy board for 1/2 hour.When ready to serve, heat the sandwich and melt the cheese in a 350°F oven for several minutes.