Tangy goat cheese pairs nicely with the sweetness of grilled vegetables for a memorable sandwich. Use any remaining ingredients to make a salad.
Grilled Veggies with Goat Cheese
Prep time:20 minutes
Total time:45 minutes
1 ouncesun-dried tomatoes, sliced
6 ouncesolive oil, divided
2 tablespoonsbalsamic vinegar
1 tablespoonItalian seasoning
6 ouncesgoat cheese
1eggplant, cut into medallions 1/2-inch thick
2red peppers, stemmed, seeded and sectioned
1 mediumyellow onion, sliced
2plum tomatoes, quartered (optional)
4 6-inchItalian loaves
Rinse vegetables and prep grill.
Reconstitute sun-dried tomatoes in 2 ounces of olive oil. Add salt, pepper and balsamic vinegar. Stir vinaigrette and set aside.
In a separate bowl, fold Italian seasoning into goat cheese, about 2 minutes. Set goat cheese aside.
Brush vegetables with remaining olive oil. Place eggplant in grill pan over medium-high heat and cook about 5 minutes. Carefully turn until tender and lightly charred. Repeat with remaining vegetables.
Slice and slather bread bottoms with goat cheese. Layer each sandwich with grilled vegetables. Top with leafy greens and sun-dried vinaigrette.