Offer this sandwich of grilled vegetables, goat cheese and arugula as a meatless
option at your next cookout or picnic.
4 ounces goat cheese (chèvre), softened
2 tablespoons milk
McCormick® Basil Leaves, crushed
1 teaspoon McCormick® Garlic Powder
McCormick® Rosemary Leaves, crushed
1 teaspoon McCormick® Thyme Leaves
teaspoon Sea Salt from McCormick® Sea Salt Grinder
2 baby eggplants, cut lengthwise
into 1/4-inch thick slices
2 portobello mushrooms, cut into 1/2-inch thick slices
1 medium red bell pepper, cut into 2-inch strips
1 small red onion, cut crosswise
into 1/2-inch thick slices
1/3 cup olive oil
1 loaf ciabatta or other rustic
Italian bread,split in half horizontally
1 cup arugula
leaves, rinsed and drained
Mix goat cheese, milk, basil, garlic powder, rosemary, thyme and sea salt in
medium bowl. Set aside. Brush vegetables lightly with oil.
Grill over medium-high heat 5 to 10 minutes or until vegetables are tender, turning
once. Grill bread 30 seconds per side or until lightly toasted.
Spread goat cheese mixture evenly on each bread half. Layer 1/2 of the arugula,
grilled vegetables and remaining arugula on 1 bread half. Top with second bread
half. Cut sandwiches into 1 1/2-inch wide sections to serve.