Grilled Vegetable and Goat Cheese Sandwiches

8 slices bread
1 red pepper cut in quarters, seeds removed
1 eggplant, cut into slices
2 tbsp. balsamic vinegar
4 tbsp. olive oil
Salt & Pepper
2 tbsp. fresh tarragon, finely chopped
4 0z. goat cheese, softened
1 cup of tapenade

  1. Preheat grill. In a small bowl, mix together the balsamic vinegar and olive oil.
  2. Place the red pepper quarters, and wggplnat slices on a baking sheet.
  3. Brush the balsamic vinaigrette on all sides of the vegetables.
  4. Season with salt & pepper.
  5. Place on grill 4-5 min. per side, until browned.
  6. Remove from heat. In a small bowl, blend together the fresh tarragon and goat cheese.
  7. Spread the goat cheese mixture evenly over 4 slices of bread.
  8. Spread tapenade on top.
  9. Top with grilled red pepper and eggplant.
  10. Top with remaining slices of bread.
  11. Slice and serve.

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