Prep 15 mins
Cook 15 mins
Fresh produce hot off the grill makes an unbelievable sandwich. I use an indoor grill pan mainly because the onions can be hard to control on a grate-style grill (but you could poke a skewer through them to keep them from slipping through the grate). To make this off-season, you could mix some chopped sun-dried tomatoes (instead of fresh) into the goat cheese. For small children, this is surprisingly palatable and very healthy. Check out my last step for a tip on how to serve to little ones.
- 1 large zucchini, sliced longways in 1/4-inch thickness, then cut in half
- 1 large yellow zucchini, sliced longways in 1/4-inch thick, then cut in half
- 1 medium eggplant, sliced in 1/2-inch rounds, salted and drained on paper towels for 10 minutes
- 1 medium sweet onion, sliced in 1/2 - 1 inch thick rounds (keep rings together)
- salt and pepper
- herbes de provence
- olive oil
- 4 large oblong sandwich buns (good quality)
- 3 -4 roma tomatoes, sliced
- 4 ounces goat cheese, divided and at room-temp (goat cheese rolled in Mediterranean herbs is HIGHLY recommended)
- In a very large bowl, toss the vegetables (except onions) in enough olive to coat. Season generously with salt, pepper, and herbs de Provence. (You'll need to oil and season the onions on a flat surfact so they don't separate.).
- Grill the vegetables over medium-high heat in batches until they are done (have grill marks and are tender-crisp).
- Split the sandwich rolls with a serated knife, keeping one side intact. Spread 1 oz of goat cheese on each roll.
- Put a few slices of tomato on each roll and top with evenly divided portions of grilled vegetables. Serve immediately.
- Tip: For my 13-month-old, I diced all veggies except the onion and tomato. Then I tore the bread into very small pieces and tossed it with crumbled goat cheese. He loved it!
I mixed up my own herbes de provence, and roasted the vegetables in the oven instead of grilling them. I've never heard of yellow zucchini, so I used a yellow straightneck squash. I think this would be excellent on fresh pita bread with tzatziki sauce. I used goat cheese with garlic and chives. Made for Family Favorites in ZWT5
This sandwich made a super-yummy, super-heatlhy breakfast! I panfried the vegetables in a ridged griddle pan, varying the recipe only by using just the green zucchini (couldn't find yellow zucchini) and adding some sliced field mushrooms and, in the last two minutes of cooking, 3 cloves of minced garlic. YUM! :) We ate these sandwiches in slices of thick, crusty ciabatta. I added some fresh basil and generous grindings of black pepper on top of the tomatoes. A wonderful blend of flavours. This filling was equally good at room temperature, added to the sandwich just before eating it, so it's going into my rotation for take-to-work sandwiches. Roasted red peppers would also taste good in this sandwich. Thank you so much for sharing this wonderfully flavoursome sandwich recipe, KissKiss. Made for ZWT 5.
Very good sandwich which we served with recipe#369844 and had ice cream sandwiches for dessert for a wonderful no-meat summer meal on a very hot day! I admit I used the broiler for roasting the veggies and also instead of herbes de provence I used basil and tarragon. Very good!