Description
These Grilled Vegetable and Goat Cheese Sandwiches are packed full of awesome summer flavors!
Ingredients
- 1 cup Sun-dried Tomatoes In Olive Oil, Drained And Chopped
- ½ cups Extra-virgin Olive Oil, Plus More For Drizzling
- 2 cloves Garlic, Minced
- ½ cups Chopped Fresh Basil Leaves
- 1 Tablespoon Chopped Fresh Tarragon Leaves
- 1 Tablespoon Chopped Fresh Thyme Leaves
- ½ teaspoons Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
- 1 whole Eggplant, Sliced Into ¼” Pieces
- 2 whole Zucchini, Sliced On The Bias Into ¼” Thick Pieces
- 2 whole 12″ Baguettes, Sliced In ½ Lengthwise
- 1 cup Goat Cheese, Softened At Room Temperature
Preparation
Heat up a grill pan over medium-high heat.
In a medium-sized bowl, add sun-dried tomatoes, olive oil, garlic, basil, tarragon, thyme, salt and pepper. Mix it all together. Add the eggplant and zucchini and give a quick toss.
Remove vegetables from the garlic mixture and set the mixture aside. Place the vegetables on the grill pan and cook for 3-4 minutes on each side, until you get nice grill marks.
Now, take your baguettes and drizzle with a little oil. Place them cut side down on the grill for a few minutes to let them crisp up a bit. Place the bread on a plate face up.
Spread the sun-dried tomato mixture on the cut side of each piece of bread. Take the softened goat cheese and spread that right on top of the sun-dried tomato mixture. Layer eggplant and zucchini on one side of each baguette. Place the other half of the bread right on top of each baguette and give it a good press down. Slice each sandwich in half and devour!
Recipe slightly adapted from Giada at Home Cookbook.
