Weeklies

I'd say about once a week we have soup and sandies for dinner. A big hit at our house, and so simple and comforting. The grilled veggies and goat cheese go so well together. A great mix of mild and bold flavors. We paired it with tj's roasted red pepper soup, and it was dinner in a snap.



Grilled Veggie and Goat Cheese Sandwich

1 baguette, sliced lengthwise
1/2 cup olive oil
2 cloves garlic
1 cup sundried tomatoes, finely chopped
1/2 cup fresh basil leaves, chopped
1 TBSP chopped fresh thyme
2 zucchini, cut lengthwise and chopped into 1/4 inch-thick pieces
2-3 portabello mushrooms (depending on size), sliced
1 cup goat cheese, at room temp
1 1/2 cups baby spinach

Heat grill pan over medium-high heat or preheat grill. Make a dressing out of the olive oil, garlic, sun-dried tomatoes, herbs, salt, pepper. Add zucchini and mushrooms and coat with oil mixture. Place veggies on the grill pan or grill and cook for 3 to 4 minutes on each side until grill marks appear and tender. Put mushrooms in a heated skillet on medium-high and saute for just a few minutes. Take pan off heat just as mushrooms are sauteed. You may need to place mushrooms on a paper towel when done, depending on the amount of oil retained. While the zucchini and mushrooms cook, slice baguette in half and spread some of the olive oil mixture on each side...don't forget to scoop up some of the sundried tomatoes. So much flavor. Spread room temp goat cheese over olive oil mixture. Place the cooked vegetables on bottom half of baguette and spinach on top of vegetables. Pop on the top, cut in fours, and serve... preferably with soup!