garbanzopalooza

A blog by ordinary people about living an extraordinary life

Lunch is always better with goat cheese

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)

Ingredients:

  • 1/4 cup of extra virgin olive oil
  • 2 garlic gloves, minced
  • 6 sundried tomatoes (I used dried and soaked them in the olive oil a few minutes before starting)
  • 12 basil leaves, chopped, plus 8 large leaves to put on the sandwiches
  • 1 tablespoon of fresh thyme (just peel leaves off of the stems)
  • kosher salt
  • pepper
  • 2 small zucchini, sliced on a bias
  • 1 eggplant, sliced into rounds
  • 4 whole wheat sub rolls
  • 6oz of goat cheese, have it at room temperature for easy spreading
  • 1 1/2 cups of baby spinach

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.

Goat cheese makes everything taste better.

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.

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This entry was posted on December 28, 2011 by in Peter Waterman's posts and tagged , , , , .
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