Grilled Mediterranean Veggie Sandwich | Oroweat

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8 slices Oroweat® Organic 22 Grains & Seeds, toasted
1 red pepper, quartered
1 zucchini, cut lengthwise into 1/2-inch thick slices
1 small red onion, cut into 1/2-inch thick rounds
1 small eggplant, cut lengthwise into 1/2-inch thick slices
1 portobello mushroom, stem and gills removed
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) balsamic vinegar
1 clove garlic, minced
2 tbsp (30 mL) each finely chopped basil and parsley
1/2 tsp (2 mL) each salt and pepper
1 cup (250 mL) packed baby arugula
1/2 cup (125 mL) crumbled goat cheese

Preheat grill to medium-high heat; grease grate well. Grill red pepper, zucchini and red onion for 2 to 3 minutes per side or until well marked and just tender. Grill eggplant and portobello for 3 to 4 minutes per side or until well marked and tender. Let cool slightly
Chop all of the grilled veggies; toss with oil, vinegar, garlic, basil, parsley, salt and pepper until well coated.
Layer arugula, grilled veggies and goat cheese over 4 slices of bread; cap with remaining bread. Cut in half to serve.

TIPS: The dark brown gills of portobello mushrooms are edible but when cooked, they can leach out a brown liquid that looks unappealing and may cause a soggy sandwich. To remove, scrape out with a spoon and discard.

Ingredients

8 slices Oroweat® Organic 22 Grains & Seeds, toasted
1 red pepper, quartered
1 zucchini, cut lengthwise into 1/2-inch thick slices
1 small red onion, cut into 1/2-inch thick rounds
1 small eggplant, cut lengthwise into 1/2-inch thick slices
1 portobello mushroom, stem and gills removed
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) balsamic vinegar
1 clove garlic, minced
2 tbsp (30 mL) each finely chopped basil and parsley
1/2 tsp (2 mL) each salt and pepper
1 cup (250 mL) packed baby arugula
1/2 cup (125 mL) crumbled goat cheese

Preparation

Preheat grill to medium-high heat; grease grate well. Grill red pepper, zucchini and red onion for 2 to 3 minutes per side or until well marked and just tender. Grill eggplant and portobello for 3 to 4 minutes per side or until well marked and tender. Let cool slightly
Chop all of the grilled veggies; toss with oil, vinegar, garlic, basil, parsley, salt and pepper until well coated.
Layer arugula, grilled veggies and goat cheese over 4 slices of bread; cap with remaining bread. Cut in half to serve.

TIPS: The dark brown gills of portobello mushrooms are edible but when cooked, they can leach out a brown liquid that looks unappealing and may cause a soggy sandwich. To remove, scrape out with a spoon and discard.

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