Ultimate Grilled Veggie Sandwich
Prep Time
Serves
Cooking Mode
4 red peppers, halved and seeded
2 zucchini, sliced lengthwise
1 small eggplant, halved lengthwise
⅓ cup olive oil, divided
1 tsp salt
½ tsp pepper
¼ cup red wine vinegar
1 loaf crusty Italian bread
1 cup sundried tomato & basil goat cheese crumbles
2 cups baby spinach
4 red peppers, halved and seeded
2 zucchini, sliced lengthwise
1 small eggplant, halved lengthwise
⅓ cup olive oil, divided
1 tsp salt
½ tsp pepper
¼ cup red wine vinegar
1 loaf crusty Italian bread
1 cup sundried tomato & basil goat cheese crumbles
2 cups baby spinach
Directions
1Preheat barbecue to medium-high. In a bowl, toss together peppers, zucchini, eggplant, 2 tbsp (30 mL) olive oil and the salt and pepper until well coated. Grill vegetables until just softened, about 5 min. per side. Transfer to a plate to cool.
2In a small bowl, whisk together remaining olive oil and the red wine vinegar to make dressing. Set aside. Halve bread lengthwise. Layer grilled veggies on bottom half of loaf and drizzle with half the dressing. Sprinkle with goat cheese and spread spinach overtop. Drizzle with remaining dressing. Replace top half of loaf. Wrap sandwich tightly in plastic wrap. Refrigerate at least one hour before slicing to serve.
Tips
1
Slice this sandwich just before serving for easy transport and to give the flavours more time to meld together.
Disclaimer
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Personal Note
Personal Note
