Grilled Vegetable, Herb and Goat Cheese Sandwiches

From the book, Giada at Home. get this book >

ingredients

4 sandwiches
 
Grilled Vegetable, Herb and Goat Cheese Sandwiches
⅓ cup olive oilolive oil
2 cloves garlic, mincedgarlic clove2
1 cup oil-packed sun-dried tomatoes, drained and finely choppedsun-dried tomatoes1
½ cup chopped fresh basilbasil½
1 tablespoon chopped fresh tarragonfresh tarragon1
1 tablespoon chopped fresh thymefresh thyme1
½ teaspoon kosher saltkosher salt½
½ teaspoon freshly ground black pepperfreshly ground black pepper½
2 zucchini, ends trimmed and discarded, sliced lengthwise into ¼-inch-thick pieceszucchini2
2 Japanese eggplants, ends trimmed and discarded, sliced lengthwise into ¼-inch-thick piecesjapanese eggplants2
1 (12 ½ ounces) baguette, sliced in half lengthwisebaguette12 ½
1 cup ( 6 ½ ounces) goat cheese, at room temperaturegoat cheese1
1 ½ cups baby spinachbaby spinach1 ½

instructions

 
Grilled Vegetable, Herb and Goat Cheese Sandwiches
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 to the medium bowl and toss until coated. Place the vegetables on the 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 on top of the filling.

To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.
This recipe is featured in:
Giada at Home: Family Recipes from Italy and California

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