Grilled-Vegetable Herb & Goat Cheese Sandwiches
.
Yield
4 servingsPrep
9 minCook
8 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
olive oil
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | cup |
sundried tomatoes
oil-packed, drained and finely chopped |
|
| ½ | cup |
basil
leaves, fresh and chopped |
*
|
| 1 | tablespoon |
tarragon leaves
fresh chopped |
|
| 1 | tablespoon |
thyme
fresh and chopped |
*
|
| ½ | teaspoon |
kosher salt
|
|
| ½ | 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 ½ | ounces |
bread, french baguette
sliced in 1/2 lengthwise |
|
| 6 ½ | ounces |
goat (chevre) cheese
at room temperature |
|
| 1 ½ | cups |
baby spinach
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
olive oil
|
|
| 2 | cloves |
garlic
minced |
|
| 237 | ml |
sundried tomatoes
oil-packed, drained and finely chopped |
|
| 118 | ml |
basil
leaves, fresh and chopped |
*
|
| 15 | ml |
tarragon leaves
fresh chopped |
|
| 15 | ml |
thyme
fresh and chopped |
*
|
| 2.5 | ml |
kosher salt
|
|
| 2.5 | ml |
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 |
* |
| 361.3 | ml/g |
bread, french baguette
sliced in 1/2 lengthwise |
|
| 187.9 | ml/g |
goat (chevre) cheese
at room temperature |
|
| 355 | ml |
baby spinach
|
*
|
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 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.
