Grilled Vegetable and Goat Cheese Sandwiches
 
 
Ingredients
  • 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
  1. Heat up a grill pan over medium-high heat.
  2. In a medium-sized bowl, add in sun-dried tomatoes, olive oil, garlic, basil, tarragon, thyme, salt and pepper. Mix it all together.
  3. Add in the eggplant and zucchini and give a quick toss.
  4. Place the vegetables on the grill pan and cook for 3-4 minutes on each side, until you get nice grill marks.
  5. 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.
  6. Place the bread on a plate face up.
  7. 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.
  8. 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.
  9. 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/