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 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 Summer Mango and Tomato Gazpacho with Lime Fromage Blanc Sorbet Butter Biscuits with Caramelized Onions Harvest Farro Salad Andrew’s Spinach And Mushroom Panini Lobster Boil with Drawn Butter Fresh Goat Cheese Flatbread