IE 11 is not supported. For an optimal experience visit our site on another browser.

Grilled vegetable, herb and goat cheese sandwiches

SERVINGS
Makes: 4 sandwiches. Prep time: 10 minutes. Cook time: 6 to 8 minutes. Servings
RATE THIS RECIPE
(0)
SERVINGS
Makes: 4 sandwiches. Prep time: 10 minutes. Cook time: 6 to 8 minutes. Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1/2 cup olive oil
  • 2 clove garlic, minced
  • 1 cup oil-packed sun-dried tomatoes, drained and finely chopped
  • 1/2 cup chopped fresh basil
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoon zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
  • 2 teaspoon japanese eggplants, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
  • 1 teaspoon (12 1/2 ounces) baguette, sliced in half lengthwise
  • 1 cup ( 6 1/2 ounces) goat cheese, at room temperature
  • 1 1/2 cup baby spinach
  • Preparation

    Baking Directions:

    Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

    In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt and pepper.

    Place 2 tablespoons of the mixture in a medium bowl.

    Add the zucchini and eggplant to the medium bowl and toss until coated.

    Place the vegetables on the grill and cook for 3 to 4 minutes on each side until tender.

    While the vegetables are cooking, spread the olive oil mixture on the baguette halves.

    Using a spatula, spread the goat cheese over the olive oil mixture.

    Place the cooked vegetables on the bottom half of the baguette.

    Arrange the spinach on top of the vegetables.

    Place the top half of the baguette on top of the filling.

    To serve, cut the baguette into 4 sandwiches.

    Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.