Grilled Tomato and Eggplant Salad with Goat Cheese on Garlic Bread Crostini

I was anxiously anticipating, what I reluctantly believed to be, my final opportunity of the year to fire up my barely used Weber charcoal grill and gently grill this glorious T-Bone steak over a wood fueled fire to primal perfection. But, alas, the typical windiness of a late afternoon autumn day in northern Indiana almost foiled my farewell feast. Though I was hesitant to light the coal and allow the free flying ashes to set ablaze my mother's neighborhood which, like so many areas in this part of the country, is a tinderbox due to a serious lack of precipitation, I was glad to have the BBQ safety net that is the gas fired grill waiting on stand by. 

To accompany this carnivores delight, some grilled veggies including eggplant, onion, tomato, mushrooms, and sweet red pepper. Chopped and combined with olive oil, balsamic vinegar, salt, pepper, chopped fresh parsley and fresh goat cheese, spooned over grilled garlic bread.  A simple spread made from butter, olive oil, a hint of lemon juice, a tiny pinch of cayenne pepper and a healthy sprinkle of salt all combined and schmeared, yes schmeared, all over a crusty French baguette and grilled to crunchy deliciousness.