Grilled Eggplant, Red Pepper & Herbed Goat Cheese Sandwiches

Name: Grilled Eggplant, Red Pepper & Herbed Goat Cheese Sandwiches
Ingredients: 4 oz (115 g) herbed fresh goat cheese, softened; 4 large ciabatta rolls or crusty French rolls, split; 4 large ciabatta rolls or crusty French rolls, split; 1 red bell pepper; 8–12 large fresh basil leaves; 1 tsp chopped fresh thyme; 1 tsp chopped fresh rosemary; 2 tbsp red wine vinegar; 2 tbsp olive oil, plus more for brushing; ¼ tsp freshly ground pepper, plus more as needed; ½ large eggplant, about ¾ lb (340 g), cut crosswise into slices ¼ inch (6 mm) thick; 1 clove garlic, minced; ½ tsp kosher salt, plus more as needed

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

The eggplant and peppers benefit from the smoke and char of a charcoal or gas grill, but if you don’t have time to fire it up, a searingly hot stovetop grill pan is a great alternative. For a perfect brunch picnic, tuck the ingredients into lightly crusty ciabatta rolls, wrap them up, and enjoy alfresco.

Ingredients

2 tbsp red wine vinegar
2 tbsp olive oil, plus more for brushing
1

Brunch
Sandwich
Breakfast
Vegetarian

Method

In a large bowl, whisk together the vinegar, oil, thyme, rosemary, garlic, salt, and pepper. Add the eggplant slices and turn to coat. Let marinate at room temperature for 1 hour.

Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack.

Using tongs, place the bell pepper over the hottest part of the fire or directly over the heat elements an