This densely satisfying Grilled Summer Vegetable Sandwiches with Fresh Goat Cheese recipe makes your RealAge 3.0 days younger.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
1 large yellow summer squash
1 large zucchini squash
1 small eggplant or white eggplant, about 8 ounces
1 large red or orange bell pepper
1 1/2 tablespoons garlic-infused olive oil
1 teaspoon dried thyme leaves
1/4 teaspoon each: salt and freshly ground black pepper
8 slices dark rye or pumpernickel bread, such as Baltic Bakery brand
1/4 cup (1 ounce) crumbled goat or feta cheese
2 teaspoons chopped fresh thyme (optional)
Trim ends and cut yellow and zucchini squash lengthwise into ¼-inch-thick slices. Trim end and cut eggplant lengthwise into four ½-inch-thick slices (reserve any remaining eggplant for another use). Cut bell pepper lengthwise into quarters; discard stem and seeds. Combine oil and dried thyme leaves; brush lightly over both sides of vegetables and sprinkle with salt and pepper. Grill vegetables over medium-hot coals or in a ridged grill pan (in batches) over medium-high heat 4 to 5 minutes per side or until vegetables are tender. During the last 2 minutes of cooking, coat bread lightly with cooking spray and place around outer edges of the grill to toast (or grill in the ridged grill pan after the vegetables cook). Top four slices of the bread with the vegetables; sprinkle with cheese and, if desired, fresh thyme and close sandwiches.
The bell pepper will take longer to grill than the other vegetables. Place over the hottest coals or leave in the grill pan 1 to 2 minutes longer than the other vegetables.
Extra virgin olive oil may replace the garlic-infused olive oil.
Fat Calories: 80.60 g
Total Fat: 9.00 g
Sat. Fat: 1.80 g
Cholesterol: 6.20 mg
Total Carbohydrate: 35.00 g
Fiber: 5.30 g
Sugars: 1.90 g
Protein: 7.70 g