Ingredients
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Vermont Creamery Classic Goat Cheese
1 log
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3 tablespoons olive oil
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1 teaspoon fresh parsley
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1 teaspoon fresh chervil
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1 teaspoon fresh chives
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½ teaspoon fresh thyme
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1 small eggplant, sliced into 1/4-inch thin rounds
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1 medium red bell pepper, cored, cut into large pieces
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1 medium yellow summer squash, cut lengthwise into 1/4-inch thin strips
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1 medium zucchini, cut lengthwise into 1/4-inch thin strips
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Olive oil
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1 teaspoon kosher salt
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½ teaspoon black pepper
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8 slices hearty grain & seed bread
Directions
- Combine all goat cheese spread ingredients in small bowl. Mix until well combined. Set aside
- Heat gas grill to medium or charcoal grill until coals are ash white
- Brush vegetables with olive oil on both sides; sprinkle with salt and pepper. Grill over direct medium heat until softened and slightly charred, turning once during grilling
- Remove from grill
- To assemble sandwiches: evenly spread one side of bread slices with goat cheese spread. Layer grilled vegetables over spread on 4 slices of bread. Top with remaining bread slices, goat cheese spread-side down. Cut each sandwich in half to serve.
