5 ounces pitted green olives (rinsed)
5 ounces pitted kalamata olives (rinsed)
4 ounces of grated carrots
1 small shallot
1 roasted red pepper
1 fresh lemon (juiced)
8 cloves of garlic
2 ounces caper (rinsed)
2 ounces olive oil
Freshly ground black pepper to taste
1 tablespoons fresh basil (chiffonade)
2 tablespoons chopped oregano (fresh)
Combine the olives, capers, carrots, shallot, red pepper, and garlic in a food processor. Blend, incorporating the lemon juice and oil slowly, until the mixture is chunky and easy to spread. Do not over process.
Season with pepper and add the oregano and basil.
The tapenade is ready to serve now, or may be refrigerated for later use.
Lightly salt the eggplant slices and drain in a colander for 30 minutes. Blot dry on paper towels.
Combine the olive oil, mustard, garlic, serranos, thyme, oregano, salt and pepper to make the marinade.
Place the assorted vegetables in a shallow 9- x 13-inch pan in an even layer. Pour marinade over each and turn to coat (let sit for 15-30 minutes).
Shake excess marinade off the vegetables before grilling to avoid flare-ups. Grill the vegetables on both sides over high heat until they soften slightly to the touch, but are not mushy.
Transfer vegetables to a sheet pan and finish cooking them at 350 degrees until soft.
For each sandwich, slice open bialy. Spread a thin layer of tapenade on the cut surface of the roll. Layer with eggplant, roasted red peppers, red onions and finish with mozzarella. Top with the other half of the bialy that has been drizzled with balsamic vinegar and olive oil.
Warm the sandwiches for 10 to 15 minutes in a 250 degree oven if desired before serving.