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Grilled Vegetable Sandwich with Herbed Goat Cheese


2 small zucchini, sliced lengthwise

1 yellow squash, sliced lengthwise

1 red pepper, sliced

2 Tablespoons Clearly by Best Choice Organic Olive Oil

1/2 teaspoon Clearly by Best Choice Organic Ground Pepper

1/4 teaspoon Clearly by Best Choice Organic Garlic Powder

1 garlic clove, crushed

1/2 teaspoon salt

4 fresh ciabatta bread rolls

Herbed Goat Cheese:

4 oz goat cheese, room temperature

2 Tablespoons fresh chives, chopped

1 teaspoon Clearly by Best Choice Organic Olive Oil

Pinch of salt and pepper

Grilled Veggie Sandwich


Prepare vegetables by slicing zucchini, squash and peppers lengthwise about 1/2 inch thickness.  In a ramekin add olive oil, ground pepper, garlic powder, fresh crushed garlic and salt. Stir oil mixture with a silicon pastry brush. Brush cut vegetables with oil and spices. Place veggies on an outdoor grill or a grill pan over medium high heat. Cook until tender and grill marks appear golden. 

While vegetables cook, make the herbed goat cheese. Place room temperature goat cheese in a bowl with chives, olive oil and a pinch of salt and pepper. Stir well and set aside. 

Once vegetables are tender, brush cut ciabatta rolls with olive oil mixture and toast on each side for 2 minutes. Remove vegetables and bread from heat and place on a platter for assembly. To make the sandwiches spread desired amount of herbed goat cheese on bread then add a slice of zucchini, squash and 3 pepper slices, add a second layer of veggies then top with remaining piece of bread. Cut in half and enjoy!  Makes four sandwiches. 

Grilled Veggies

Vegetable Sandwich

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