Thursday, February 10, 2011

Grilled Vegetable, Herb, and Goat Cheese Sandwich

This meal was really easy to prepare and had sooo much good flavor! Next time, I'll probably use pita bread or a tortilla and make it a wrap instead...but regardless, it was tastey! Instead of going out for lunch with friends and spending 15 dollars on a sandwich...make this!

Ingredients :
1/2 cup olive oil
2 cloves garlic minced
1 cup oil-packed sun-dried tomatoes, drained and finely chopped
1/2 cup chopped fresh basil leaves
1 tablespoon dried thyme
salt and peppet
2 zuchinni, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
1 Japanese eggplant, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
1 baguette sliced in 1/2 lengthwise
1 cup (6 1/2 ounces) goat cheese, at room temperature

Directions :
In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, 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 one half of the baguette, on other half spread goat cheese. Place the cooked vegetables on the bottom half of the baguette, put together and serve.

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