Grilled Vegetable Sandwich with Herbed Goat Cheese
This Grilled Vegetable Sandwich with Herbed Goat Cheese is a hearty meal that both vegetarians and meat eaters will enjoy! This vegetarian grilling recipe features grilled bell peppers, thick zucchini slices, and meaty portobello mushrooms. The finishing touch is a homemade herbed goat cheese that will have everyone coming back for seconds.
Lay the vegetables out on a cookie sheet and brush them with olive oil. Season generously with salt and pepper.
Place vegetables on the grill and don’t move them. Flip them after 2-3 minutes. The mushrooms and zucchini should be done in 4-5 minutes. The bell pepper should be done in 5-7 minutes. You want the vegetables to be tender, but not soggy.
Assemble the sandwich. Start with the baby spinach, then add the vegetables. Spread the goat cheese over the top piece of bread and add it to the top. Serve immediately.
For the Herbed Goat Cheese:
Mix all ingredients - goat cheese, basil, oregano, and chives- for the goat cheese. This can be done ahead of time or just before you make the sandwiches.
Store the herbed goat cheese in the fridge for up to three days.
Store any leftovers disassembled and in separate containers, for up to three days. To meal prep this, you can make the Herbed Goat Cheese up to three days ahead of time. You can also chop the vegetables ahead of time and store them in the fridge until time to grill them.To make vegan use dairy-free cream cheese instead of goat cheese.