Grilled Vegetable Sandwiches

Ingredients

• 9 inch flour 
• 4 servings herbed goat cheese 
• 0.5 teaspoon ground pepper red
• 1 tablespoon honey 
• 0.3 cup juice of lemon 
• 1 medium size purple onion 
• 2  bell peppers red
• 0.3 cup kikkoman soy sauce 
• 2  zucchini 

Equipment

• bowl
• grill

Directions

1. Cut zucchini diagonally into 1/2-inch-thick slices; cut onion into 1/4-inch-thick slices.
2. Cut bell peppers into 1-inch-wide strips.
3. Stir together soy sauce and next 3 ingredients in a large bowl; add vegetables, tossing gently to coat.
4. Let mixture stand at room temperature 1 hour, stirring occasionally.
5. Coat food rack with cooking spray; place on grill over medium-high heat (350 to 400). Arrange marinated vegetables on rack, and grill, without grill lid, 6 to 8 minutes on each side.
6. Trim 1/2 inch from each end of focaccia, and cut bread into 4 equal squares. Slice each square horizontally in half. Toast bread on grill, if desired.
7. Spread cut sides evenly with Herbed Goat Cheese; place grilled vegetables evenly on bottom halves of bread, and then top with remaining bread.
8. Serve sandwiches immediately.