PREPARE THE INGREDIENTS

• Preheat the barbecue to medium temperature.
• Cut off the top of the garlic head, leaving the cloves unpeeled. Drizzle with EVOO, add salt, and wrap in aluminum foil.
• Peel the onions and prepare them for roasting.
• Make several incisions in the eggplant with a knife (this helps it cook faster).

GRILL THE VEGETABLES

• On a baking sheet, arrange the onions, peppers, and eggplant. Drizzle with EVOO and season generously with salt and pepper.
• Place the vegetables (including the garlic) on the grill and turn them occasionally until they are well browned and fully cooked (don't worry if some parts turn black).

TOAST THE BREAD

• While the vegetables are roasting, cut the bread into 1-2 cm thick slices and toast them on the barbecue until crisp and golden.

PREPARE THE GARLIC PASTE

• Once the vegetables are ready, carefully remove the roasted garlic from the foil and place it in a bowl (be careful, it will be hot!).
• Add a splash of EVOO and blend until you get a smooth paste (if it's too dry, add more EVOO).

PREPARE THE VEGETABLES

• Peel the peppers and cut them into strips.
• Cut the onions into thick slices about 1 cm.
• Remove the eggplant pulp (discard the skin) and mash it with a knife.

ASSEMBLE THE SANDWICH

On the toast, place the ingredients in this order:

• EVOO
• Garlic paste
• Eggplant
• Onion

FINISHING TOUCHES

• Serve your grilled vegetable sandwich immediately and enjoy this smoky delight!