Grilled Vegetable Sandwich 4 sandwiches 25 min prep time 45 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* A delicious summer time lunch, grilling the vegetables brings out their natural sweetness which pairs nicely with tangy goat cheese and fresh herbs. IngredientsGoat Cheese Spread1 (4-ounce) log Vermont Creamery Classic Goat Cheese 3 tablespoons olive oil 1 teaspoon chopped fresh parsley 1 teaspoon chopped fresh chervil 1 teaspoon chopped fresh chives 1/2 teaspoon chopped fresh thyme Vegetables1 small eggplant, sliced into 1/4-inch thin rounds 1 medium red bell pepper, cored, cut into large pieces 1 medium yellow summer squash, cut lengthwise into 1/4-inch thin strips 1 medium zucchini, cut lengthwise into 1/4-inch thin strips Olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper Bread8 slices hearty grain & seed bread Get Ingredients Directions STEP 1 Combine all goat cheese spread ingredients in small bowl. Mix until well combined. Set aside. STEP 2 Heat gas grill to medium or charcoal grill until coals are ash white. STEP 3 Brush vegetables with olive oil on both sides; sprinkle with salt and pepper. Grill over direct medium heat until softened and slightly charred, turning once during grilling. Remove from grill. STEP 4 To assemble sandwiches, evenly spread one side of bread slices with goat cheese spread. Layer grilled vegetables over spread on 4 slices of bread. Top with remaining bread slices, goat cheese spread-side down. Cut each sandwich in half to serve. Related Recipes Spring Farro Salad Tart Cherry & Walnut Salad with Classic Crumbled Goat Cheese Southwestern Grain Bowl Summer Vegetable Tart Bacon and Pepper Goat Cheese Tart Antipasto Cheeseboard