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.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Step 2
Finely chop the sun-dried tomatoes and put them in a bowl. Add the olive oil, garlic, basil, tarragon, thyme, salt, and pepper.
Step 3
Spoon 2 tablespoons of the tomato mixture into a medium bowl. Add the zucchini and eggplant to the bowl and toss until coated. Grill the vegetables for 3 to 4 minutes on each side, until tender.
Step 4
While the vegetables are cooking, spread the remaining tomato mixture on the baguette halves. Using a spatula, spread the goat cheese on top. Layer the grilled vegetables on the bottom half of the baguette. Arrange the spinach over the vegetables. Place the top half of the baguette on top of the filling.
Step 5
To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.
