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These sandwiches are a change from your usual tuna or peanut butter and jelly. The goat cheese adds so much flavor, and the grilled vegetables give it a summer feel even in a New England winter. Yet another recipe from Giada, with a few modifications (the original is here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-vegetable-herb-and-goat-cheese-sandwiches-recipe/index.html)
In a bowl, mix together the olive oil and chopped sun dried tomatoes. Allow to marinate for about 5 minutes. Add the garlic, chopped basil, thyme, salt and pepper. Toss the zucchini and eggplant into the mixture to coat. Cook the zucchini and eggplant in a non-stick pan (Giada’s recipe calls for grilling, but as we have no grill pan and have had mixed results with indoor grilling, we went the non-stick route) until slightly browned. Meanwhile, toast the rolls in the oven (I cut them open and broil them on High until lightly toasted).
To put the sandwiches together, spread one side of the roll with the sun dried tomato mixture. Top with 2 pieces of eggplant, then 3 slices of zucchini. Add a handful of baby spinach. Spread the other side of the roll with the goat cheese and place 2 basil leaves on that piece. Put the sandwich together.
This recipe makes enough for 4 sandwiches, so we put the remaining vegetables in an airtight container in the fridge for quick lunches or a light weeknight dinner.