Grilled Vegetable, Herb, and Goat Cheese Sandwiches

Name: Grilled Vegetable, Herb, and Goat Cheese Sandwiches
Yield: 4 servings
Ingredients: 1 cup oil-packed sun-dried tomatoes, drained; 1/3 cup olive oil; 2 garlic cloves, minced; 1/2 cup chopped fresh basil leaves; 1 tablespoon chopped fresh tarragon leaves; 1 tablespoon chopped fresh thyme leaves; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 zucchini, ends trimmed, sliced lengthwise 1/4 inch thick; 2 Japanese eggplants, ends trimmed, sliced lengthwise 1/4 inch thick; 1 (12 1/2-ounce) baguette, sliced in half lengthwise; 1 cup (8 ounces) goat cheese, at room temperature; 1 1/2 cups (2 ounces) baby spinach

December 20, 2011

Oil flavored with sun-dried tomatoes and lots and lots of fresh herbs is the secret to these vegetarian sandwiches; I use it both as a marinade for the grilled veggies and also to moisten the bread. Creamy goat cheese smoothes out the sharp flavor of the tomatoes. This is perfect picnic food, whether you’re packing the sandwiches for the beach or as a reward after a long hike.

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