By Chef
Preheat your grill pan or sandwich press over medium heat.
Wash the zucchini, bell pepper, and eggplant. Slice the zucchini and eggplant into 1/4-inch thick rounds and slice the bell pepper into strips.
In a bowl, toss the sliced zucchini, eggplant, and bell pepper with 1 tablespoon of olive oil, and season with salt and pepper to taste.
Grill the vegetables on the preheated grill pan for about 5-7 minutes until they are tender and have nice grill marks, turning occasionally. Remove them from the pan and set aside.
On each slice of whole grain bread, spread a generous amount of goat cheese. Use about 1 oz of goat cheese per slice.
Layer the grilled vegetables on top of two of the slices of bread, dividing them evenly. Make sure to stack the zucchini, bell pepper, and eggplant.
Top with the remaining slices of bread (goat cheese side down) to form two sandwiches.
Brush the outside of each sandwich with the remaining 1 tablespoon of olive oil.
Grill the sandwiches on the grill pan (or in a sandwich press) for about 3-5 minutes on each side, or until the bread is golden brown and crispy, and the cheese is slightly melted.
Remove from the grill, let cool for a minute, slice in half if desired, and serve immediately.
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By Chef
This recipe is ready in 45 minutes and features Whole grain bread, Zucchini, Bell pepper and other delicious ingredients. Contains 450 calories total.
Preheat your grill pan or sandwich press over medium heat.
Wash the zucchini, bell pepper, and eggplant. Slice the zucchini and eggplant into 1/4-inch thick rounds and slice the bell pepper into strips.
In a bowl, toss the sliced zucchini, eggplant, and bell pepper with 1 tablespoon of olive oil, and season with salt and pepper to taste.
Grill the vegetables on the preheated grill pan for about 5-7 minutes until they are tender and have nice grill marks, turning occasionally. Remove them from the pan and set aside.
On each slice of whole grain bread, spread a generous amount of goat cheese. Use about 1 oz of goat cheese per slice.
Layer the grilled vegetables on top of two of the slices of bread, dividing them evenly. Make sure to stack the zucchini, bell pepper, and eggplant.
Top with the remaining slices of bread (goat cheese side down) to form two sandwiches.
Brush the outside of each sandwich with the remaining 1 tablespoon of olive oil.
Grill the sandwiches on the grill pan (or in a sandwich press) for about 3-5 minutes on each side, or until the bread is golden brown and crispy, and the cheese is slightly melted.
Remove from the grill, let cool for a minute, slice in half if desired, and serve immediately.
Calories per Serving: 450
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