Ingredients
- 1 cup oil-packed sun-dried tomatoes
- 2 cup garlic cloves, minced
- 1/2 cup chopped fresh basil leaves
- 1 tablespoon chopped fresh tarragon leaves
- 1 tablespoon chopped fresh thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoon zucchini, ends trimmed, sliced lengthwise 1/4 inch -thick
- 2 teaspoon japanese eggplants, ends trimmed, sliced lengthwise 1/4 inch thick
- 1 teaspoon (12 1/2-ounce) baguette, sliced in half lengthwise
- 1 cup (6 1/2 ounces) goat cheese, at room temperature
- 1 1/2 cup (2 ounces) baby spinach
Preparation
Baking Directions:
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Drain the sun-dried tomatoes, reserving the oil in a measuring cup.
Add enough olive oil to the tomato oil to make 1/2 cup.
Finely chop the tomatoes and add them to the oil along with the garlic, basil, tarragon, thyme, salt, and pepper.
Spoon 2 tablespoons of the tomato mixture into a medium bowl.
Add the zucchini and eggplant to the bowl and toss until coated.
Grill the vegetables for 3 to 4 minutes on each side until tender.
While the vegetables are cooking, spread the remaining tomato mixture on the baguette halves.
Using a spatula, spread the goat cheese on top.
Layer the grilled vegetables on the bottom half of the baguette.
Arrange the spinach over the vegetables.
Place the top half of the baguette on top of the filling.
Serving Directions:
Cut the baguette into 4 sandwiches.
Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.
