½ cup EVOO (Extra Virgin Olive Oil), plus more for drizzling
2 garlic cloves, minced
1 cup sun-dried tomatoes in olive oil, drained and chopped
½ cup chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh thyme leaves
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 zucchini, sliced on the bias into ¼" thick pieces
1 eggplant, sliced into ¼" pieces
2 -12" baguettes, sliced in ½ lengthwise
1 cup goat cheese, softened at room temperature
Instructions
Heat up a grill pan over medium-high heat.
In a medium-sized bowl, add in sun-dried tomatoes, olive oil, garlic, basil, tarragon, thyme, salt and pepper. Mix it all together.
Add in the eggplant and zucchini and give a quick toss.
Place the vegetables on the grill pan and cook for 3-4 minutes on each side, until you get nice grill marks.
Now, take your baguettes and drizzle with a little EVOO (Extra Virgin Olive Oil). Place face down on the grill for a few minutes to let them crisp up a bit.
Place the bread on a plate face up.
Spread the sun-dried tomato mixture on each side. Take the softened goat cheese and spread that right on top of the sun-dried tomato mixture.
Layer on eggplant and zucchini on one side of each baguette. Place the other half of the bread right on top of each baguette and give it a good press down.
Slice each sandwich in half and devour!
Notes
Recipe slightly adapted from Giada at Home Cookbook.
Recipe by Sarah 'n Spice at https://sarahnspice.com/grilled-vegetable-and-goat-cheese-sandwiches/