Name: Grilled Vegetable, Herb and Goat Cheese Sandwiches
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Ingredients: ½ cup olive oil; 2 cloves garlic, minced; 1 cup oil-packed sun-dried tomatoes, drained and finely chopped; ½ cup chopped fresh basil leaves; 1 Tbsp chopped tarragon leaves; 1 Tbsp chopped fresh thyme leaves; ½ tsp kosher salt; ½ tsp freshly ground black pepper; 2 zucchini, ends trimmed and discarded, sliced lengthwise into ¼-inch-thick pieces; 2 Japanese eggplants, ends trimmed and discarded, sliced lengthwise into ¼-inch-thick pieces; 1 baguette (12 ½ oz), sliced in half lengthwise; 1 cup goat cheese, (6 ½ oz) at room temperature; 1 ½ cups baby spinach

Grilled Vegetable, Herb and Goat Cheese Sandwiches

Prep Time

10 min

Cook Time

8 min

Yields

4 servings

These warm cheesy sandwiches are perfect for a picnic or a sunny meal in the backyard.

ingredients

cup olive oil

cloves garlic, minced

cup oil-packed sun-dried tomatoes, drained and finely chopped

cup chopped fresh basil leaves

Tbsp chopped tarragon leaves

Tbsp chopped fresh thyme leaves

tsp kosher salt

tsp freshly ground black pepper

zucchini, ends trimmed and discarded, sliced lengthwise into ¼-inch-thick pieces

Japanese eggplants, ends trimmed and discarded, sliced lengthwise into ¼-inch-thick pieces

baguette (12 ½ oz), sliced in half lengthwise

cup goat cheese, (6 ½ oz) at room temperature

1 ½

cups baby spinach

Ingredient Substitution Guide

directions

Step 1

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

Step 2

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 and toss until coated. Place the vegetables on the grill pan or 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 over the filling.

Step 3

To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.

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Grilled Vegetable, Herb and Goat Cheese Sandwiches

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