Author Notes
I firmly believe that there are few things better in this world than grilled vegetables. Actually, the first time my husband grilled me a plate of vegetables, I fell in love with him all over again. Now, we grill vegetables just about every night for dinner in the summer.
This sandwich is something a friend from culinary school would call "Lori Food." In our two years in school, he quickly learned my favorite dishes and ingredients, and noticed how I tried to sneak them into everything. Goat cheese, basil, red peppers, things made into sandwiches - these are all "Lori Food."
The great thing about this sandwich is that it's endlessly adaptable - you can use any vegetables you want . You can also use roasted vegetables for this sandwich if you don't have a grill or grill pan. You can use the grilled vegetables for sandwiches while they're warm, or grill them in advance and use cold vegetables to build your sandwiches. Just to be sure to blot them dry with a paper towel - the vegetables will give off a lot of moisture, and you don't want a soggy sandwich.
—foxeslovelemons
Ingredients
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1/2 cup
soft goat cheese
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2 tablespoons
chopped fresh chives
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1-1/2 tablespoons
chopped fresh basil
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8
slices whole grain bread
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2
portobello mushroom caps
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2
red bell peppers, stemmed, seeded and quartered
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2
zucchini, cut lengthwise into 1/4-inch thick slices
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Nonstick cooking spray
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Kosher salt and ground black pepper, to taste
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1/2 cup
baby spinach leaves
Directions
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Preheat grill for direct grilling over medium-high heat. In a small bowl, stir together goat cheese, chives and basil. Toast bread in a toaster or toaster oven.
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Lay mushrooms, bell peppers and zucchini on baking sheet. Spray both sides with nonstick spray and and lightly sprinkle with salt and pepper. Place vegetables on hot grill rack and grill until just tender, turning occasionally (time will vary for each vegetable, so just pull them off the grill and transfer back to the baking sheet as they finish cooking). Depending on your grill, the zucchini slices and mushrooms should take about 4 minutes, and the bell peppers will take about 6 minutes. Make sure not to overcook the vegetables, because you don't want them to be mushy, just tender. At this point, you can either leave the vegetables whole, or slice them into strips.
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Spread toasted bread with goat cheese mixture. Build sandwiches using grilled vegetables and spinach.
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