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
2 teaspoons McCormick® Basil Leaves, crushed
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Rosemary Leaves, crushed
1 teaspoon McCormick® Thyme Leaves
1/2 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.
Makes 6 servings.
Prep Time: 15 minutes
Cook Time: 10 minutes
Prepare as directed, substituting small yellow squash or zucchini for the eggplant.
Test Kitchen Tips:
Skewer the onion slices with wooden toothpicks to secure them while turning on the grill. Remove toothpicks after cooking.
per serving Calories: 346 Fat: 18 g Carbohydrates: 35 g Cholesterol: 15 mg Sodium: 542 mg Fiber: 6 g Protein: 11 g
Recipe used with permission from McCormick.