Grilled-Vegetable Herb and Goat Cheese Sandwiches

20 minutes Prep: 9 minutes Cook: 8 minutes

673 calories per serving view nutrition facts

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1/2	cup	olive oil
2	cloves	garlic	minced
1	cup	sundried tomatoes	oil-packed, drained and finely chopped
1/2	cup	basil	leaves, fresh and chopped
1	tablespoon	tarragon leaves	fresh chopped
1	tablespoon	thyme leaves	fresh and chopped
1/2	teaspoon	kosher salt
1/2	teaspoon	black pepper	freshly ground
2	each	zucchini	ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
2	each	japanese eggplants	ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
12 1/2	ounces	bread, french baguette	sliced in 1/2 lengthwise
6 1/2	ounces	goat (chevre) cheese	at room temperature
1 1/2	cups	baby spinach

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 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.

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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Serving Size 278g

Amount per Serving

Calories 673 52% of calories from fat