Grilled Vegetable Sandwich

4 sandwiches
25 min prep time
45 min total time

A delicious summer time lunch, grilling the vegetables brings out their natural sweetness which pairs nicely with tangy goat cheese and fresh herbs. 


Goat Cheese Spread

1 (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


1 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


8 slices hearty grain & seed bread


  • 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.