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Combine vinegar, water, oil and oregano in a small bowl.
Cut peppers into quarters. Remove stems, membranes and seeds. Arrange peppers, zucchini and eggplant on grill rack directly over medium-hot coals; brush with vinaigrette. Grill, uncovered, until slightly charred, turning occasionally (allow 8 to 10 minutes for peppers and eggplant, and 5 to 6 minutes for zucchini). Cut peppers into strips.
Cut focaccia in half crosswise. Split halves into two layers horizontally to form four pieces total. Combine goat cheese and cream cheese; spread over bottom pieces of focaccia. Divide the roasted vegetables between the bottom halves; place top halves of focaccia over vegetables. To serve, cut each focaccia half into four wedges.