Grilled Veggie & Goat Cheese sandwich

                                                                                                         
 •1 bunch asparagus (12 to 14 stalks) rinsed and bottoms snapped off
•2 Zucchini, sliced on a diagonal ¼ inch thick
•4 Japanese eggplant, sliced on a diagonal into ¼ inch thick pieces
•2 Red bell peppers, seeded and cut into quarters
•1 large yellow or red onion, peeled and sliced into round ¼ inch pieces
•3 tablespoons extra –virgin olive oil
•Kosher salt
Ingredients for the Balsamic Syrup:                                                                                                                   
•1 16.9 oz bottle balsamic vinegar
Ingredients for the Chipotle Mayo:
•1 Cup Mayonnaise
•1 Tablespoon adobo from chipotle in can (more if want spicier)
•Lime (Juice of half a lime)
•Salt
•Pepper
Directions for the Vegetables:
1.Pre-heat grill
2.Brush veggies with olive oil
3.Add veggies to hot grill in batches
4.Once grilled place aside and drizzle balsamic syrup over veggies
5.Finish with a sprinkle of French or Kosher salt
Directions for the Balsamic syrup:
1.Pour entire bottle into a small saucepan
2.Bring to a boil over high heat
3.Lower heat to medium-high
4.Continue to boil until the vinegar starts to thicken and forms a syrup-like consistency ( about 15-20 min)
5.Be careful not to thicken too much or it will become a thick black goop                                                             6.Test using a wooden spoon
7.TIP: if the syrup coats the back of the spoon, its ready. Remove from heat.
8.Let cool
Directions for the Chipotle Mayo:
1.In a container, combine mayo, adobo, lime juice , salt and pepper
2.Mix together and enjoy