- Prep Time
- 15 mins
- Cooking Time
- 1 h
- Total Time
- 1 h 30 m
- Serves
- 8
Ingredients
- 4
- red peppers, halved and seeded
- 2
- zucchini, sliced lengthwise
- 1
- small eggplant, halved lengthwise
- 1/3 cup
- olive oil, divided
- 75 mL
- 1 tsp
- salt
- 5 mL
- 1/2 tsp
- pepper
- 2 mL
- 1/4 cup
- red wine vinegar
- 60 mL
- 1 loaf
- crusty Italian bread
- 1 cup
- sundried tomato & basil goat cheese crumbles
- 250 mL
- 2 cups
- baby spinach
- 500 mL
Method
- Step 1
- Preheat barbecue to medium-high. In a bowl, toss together peppers, zucchini, eggplant, 2 tbsp (30 mL) olive oil and the salt and pepper until well coated. Grill vegetables until just softened, about 5 min. per side. Transfer to a plate to cool.
- Step 2
- In a small bowl, whisk together remaining olive oil and the red wine vinegar to make dressing. Set aside. Halve bread lengthwise. Layer grilled veggies on bottom half of loaf and drizzle with half the dressing. Sprinkle with goat cheese and spread spinach overtop. Drizzle with remaining dressing. Replace top half of loaf. Wrap sandwich tightly in plastic wrap. Refrigerate at least one hour before slicing to serve.
Tips
Slice this sandwich just before serving for easy transport and to give the flavours more time to meld together.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per Serving(1/8 of the recipe):
- Calories:
- 320
- Fat:
- 14 g
- Saturated Fat:
- 4 g
- Carbs:
- 38 g
- Fibre:
- 5 g
- Cholesterol:
- 15 mg
- Protein:
- 10 g
- Sodium:
- 700 mg
