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.