Grilled Veggies with Goat Cheese

Tangy goat cheese pairs nicely with the sweetness of grilled vegetables for a memorable sandwich. Use any remaining ingredients to make a salad.

Prep time: 20 minutes

Total time: 45 minutes

Yield: Serves 4

Ingredients

• 1 ounce sun-dried tomatoes, sliced
• 6 ounces olive oil, divided
• Pinch salt
• Pinch pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon Italian seasoning
• 6 ounces goat cheese
• 1 eggplant, cut into medallions 1/2-inch thick
• 2 red peppers, stemmed, seeded and sectioned
• 1 medium yellow onion, sliced
• 2 plum tomatoes, quartered (optional)
• 4 6-inch Italian loaves

1. Rinse vegetables and prep grill.
2. Reconstitute sun-dried tomatoes in 2 ounces of olive oil. Add salt, pepper and balsamic vinegar. Stir vinaigrette and set aside.
3. In a separate bowl, fold Italian seasoning into goat cheese, about 2 minutes. Set goat cheese aside.
4. 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.
5. Slice and slather bread bottoms with goat cheese. Layer each sandwich with grilled vegetables. Top with leafy greens and sun-dried vinaigrette.