Ratatouille Sandwich

Oh mama, this was delish.  As I mentioned my family and I are staying at a sweet beach house in Oregon.  I love having a fridge, but needed to use up our veggies before we head out to a hotel tomorrow.  While this may not be an authentic ratatouille, it was damn good enough - and is an honorable first cousin of ratatouille:

Chop and slice up the following, 2 zucchini, 1/2 red onion, two handfuls of grape tomatoes, 1 red and 1 yellow pepper, 1 cup of any kind of bruchetta type concoction (I used up the rest of our pico de gallo, red onion, yellow onion, lemon juice, cilantro, garlic and jalapeno), 2 tbsp. of garlic salt, and a good sprinkling of lemon pepper (I'm using what I brought), then add about 1/3 cup of olive oil and about 8 tbsp. of red balsamic vinegar and toss with several sprigs of rosemary and thyme (about 4 each).  Slowly bake at 250 degrees for about an hour or so - actually as long as you like.  Then toast up your favourite bread and place prettily on a plate smothering ever so lightly with your favourite mayo (I perfer Hellman's half fat, but could only find Best Foods half fat....approximately 1 tbsp. on each slice....but know one is looking right?)  Then layer the veggies over each piece of toast and serve open faced using a knife and a fork to devour...of course an ocean view only adds to it's fabulousness!