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Grilled Vegetable Sandwich with Goat Cheese and Pesto – vegetarian recipe
Stav Kogan

Grilled Vegetable Sandwich with Goat Cheese and Pesto

A flavor explosion of smoky grilled vegetables, creamy goat cheese, and tangy pesto on crusty bread. The perfect restaurant-quality sandwich for a satisfying lunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 sandwiche
Calories: 305
Ingredients Method Nutrition

Ingredients
  

  • 2 Japanese eggplants, about 1 lb or 450g, trimmed and halved lengthwise
  • 1 large red onion, about 10 oz or 280g, cut into 1⁄4-inch or 6mm slices
  • 1 large tomato, about 8 oz or 225g, cut into 4 slices
  • 1 medium yellow summer squash, about 8 oz or 225g, trimmed and cut lengthwise into 4 slices
  • 1 tablespoon or 15 ml (0.5 fl oz) olive oil
  • 1⁄4 teaspoon (20 ml / 0.7 fl oz) ground black pepper
  • 1⁄8 teaspoon (40 ml / 1.4 fl oz) salt
  • 2 ounces or 56g (1.98 oz) soft goat cheese (chèvre), softened
  • 1 tablespoon or 15 ml (0.5 fl oz) pesto
  • 8 slices crusty whole grain bread
  • For extra crunch and smoky flavor, toast the bread on the grill for a minute per side before assembling.
  • Not a fan of goat cheese? Crumbled feta, Boursin, or even a whipped cream cheese would be delicious substitutes.

Method
 

  1. Prep the Veggies: Brush both sides of the prepared eggplant, onion, tomato, and squash slices with olive oil.
  2. Sprinkle them evenly with black pepper and salt.
  3. Grill to Perfection: For a charcoal or gas grill, preheat to medium heat.
  4. Place the seasoned vegetables directly on the grill rack.
  5. Grill until tender and nicely charred, turning once halfway through. The squash and tomato will take about 5 to 7 minutes, while the eggplant and onion will need 7 to 9 minutes.
  6. Remove the vegetables from the grill as they are done.
  7. Whip Up the Spread: Once the vegetables are cool enough to handle, cut the grilled squash slices in half crosswise.
  8. In a small bowl, stir together the softened goat cheese and pesto until smooth and creamy.
  9. Assemble Your Masterpiece: Spread the goat cheese and pesto mixture evenly onto all 8 slices of bread.
  10. Layer the grilled vegetables onto four of the bread slices, cutting them to fit as needed.
  11. Top with the remaining bread slices, spread-side down, and press gently.
  12. Serve immediately.
  13. Grill the vegetables up to 3 days in advance and store them in an airtight container in the fridge. Assemble the sandwiches just before serving to prevent soggy bread.
  14. Add a drizzle of balsamic glaze over the vegetables before closing the sandwich for a sweet and tangy kick.

Nutrition

Calories: 305kcalCarbohydrates: 39gProtein: 14gFat: 11g

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