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City of Portland
Grilled-Vegetable Herb and Goat Cheese Sandwiches

1/2 cup olive oil
2 cloves garlic minced
1 cup sundried tomatoes oil-packed, drained and finely chopped
1/2 cup basil leaves, fresh and chopped
1 tablespoon tarragon leaves fresh chopped
1 tablespoon thyme fresh and chopped
1/2 teaspoon kosher salt
1/2 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 1/2 ounces bread, french baguette sliced in 1/2 lengthwise
6 1/2 ounces goat (chevre) cheese at room temperature
1 1/2 cups baby spinach


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.

Source: recipeland.com