Open-Faced Grilled Veggie Sandwiches with Goat Gouda Cheese
Serves 4
Time 20 min
Here's a delicious way to savor the bounty of summer vegetables. And, if you've never tried goat Gouda, you're in for a treat. Its sweet, mellow flavor with a touch of salty tang is lovely with the grilled veggies.
Ingredients
- 1 large eggplant, sliced
- 1 large zucchini, sliced diagonally into long strips
- 2 red bell peppers, cut in half lengthwise and seeded
- 1 large red onion, peeled and cut into 1.2 inch thick rounds
- Extra-virgin olive oil
- Italian seasoning
- 1/4 teaspoon fine sea salt
- 4 (6.0-ounce) goat gouda cheese, grated
- 8 slices European style country bread
- Olive tapenade (optional)
- 1/8 teaspoon ground black pepper
Method
Preheat grill for medium heat cooking.
Brush vegetables with olive oil, sprinkle with seasoning, salt and pepper.
Grill until tender, 10-15 minutes.
Brush bread with olive oil and grill until lightly toasted on one side. Turn over.
Spread a little tapenade on grilled side of the bread, layer with warm grilled vegetables, sprinkle with cheese. Grill until second side of bread is lightly toasted.
Nutritional Info:
Per serving: 300 calories (100 from fat), 11g total fat, 6g saturated fat, 15mg cholesterol, 540mg sodium, 41g carbohydrates (11g dietary fiber, 11g sugar), 15g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 large eggplant, sliced
- 1 large zucchini, sliced diagonally into long strips
- 2 red bell peppers, cut in half lengthwise and seeded
- 1 large red onion, peeled and cut into 1.2 inch thick rounds
- Extra-virgin olive oil
- Italian seasoning
- 1/4 teaspoon fine sea salt
- 4 (6.0-ounce) goat gouda cheese, grated
- 8 slices European style country bread
- Olive tapenade (optional)
- 1/8 teaspoon ground black pepper