Grilled Vegetable Sandwich with Goat Cheese and Sun-Dried Tomatoes

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Preparation info

  • Difficulty

    Easy

  • Yield:

    8

    Sandwiches

Appears in

Ingredients

U.S. Metric Ingredients
8 oz 250 g Zucchini, trimmed
8 oz 250 g Eggplant, trimmed
8 oz 250 g Bell peppers, any color
8 oz 250 g Onion, large
as needed as needed Olive oil
as needed as needed Salt
as needed as needed Balsamic vinegar
(see step 8) (see step 8) Focaccia
4–6 oz 125–180 g Sun-dried tomatoes, packed in oil, drained, cut julienne
8 oz 250 g Fresh, soft goat cheese, sliced

Method

Procedure

  1. Cut the zucchini lengthwise into slices about ¼ in. (6 mm) thick.
  2. If the eggplant is large, with a thick skin, peel it. Cut large eggplant crosswise into slices ¼ in. (6 mm) thick. Cut small eggplants lengthwise to make larger slices.
  3. Core and seed the peppers. Cut into quarters lengthwise.
  4. Cut the onion crosswise into slices about in. (8 mm) thick. Hold the rings of each slice together with a bamboo skewer.
  5. Brush the vegetables with oil and sprinkle them with salt.
  6. Grill the vegetables over medium heat, turning as necessary, until they are tender and lightly grill-marked. Cooking times will vary for different vegetables. Regulate the heat or the distance from the flame so the vegetables cook without browning too much.
  7. Remove from the grill and brush with a little balsamic vinegar.
  8. Cut the focaccia into 3½ × 5 in. (9 × 13 cm) rectangles. If the focaccia is thick, split the rectangles in half horizontally. If it is thin, use 2 rectangles per portion.
  9. Arrange the grilled vegetables on half of the rectangles.
  10. Arrange the tomatoes on top of the vegetables.
  11. Top with the goat cheese and the rest of the bread rectangles.
  12. For service, serve whole or cut in half at an angle.

Per serving: Calories, 180; Protein, 8 g; Fat, 10 g (47% cal.); Cholesterol, 15 mg; Carbohydrates, 17 g; Fiber, 3 g; Sodium, 640 mg.

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