Grilled Veggie and Goat Cheese Sandwich

An easy summer healthy meal are grilled vegetable and goat cheese sandwiches. These came into my weekly line up out of a desire for my husband and I to eat at least one vegetarian meal a week. We live in an apartment with no yard space so using an outdoor grill is not an option for us. I have come to love my Lodge double burner grill pan. I simply marinated the veggies in balsamic vinegar, olive oil, and a few herbs. Threw them on the grill pan and cooked them only a few minutes.
Once grilled I toasted some whole wheat ciabatta bread with a little love oil and garlic. Next I combined some goat cheese with some seasonings and spread on the rolls. Topped with a mx of vegetables and enjoyed! And let me say the leftovers went great on a sun dried tomato and basil wrap for lunch today!

Recipe:
1 zucchini
2 portobello mushrooms
1 red bell pepper
A few sun dried tomatoes
Goat cheese
2 ciabatta rolls
Balsamic vinegar
Olive oil
Italian seasoning
Garlic powder
Onion powder


Chop vegetables lengthwise into half inch pieces. Toss into a gallon ziplock bag. Pour balsamic vinegar, olive oil, and seasonings into bag and toss gently to coat vegetables. Heat grill pan. Cook vegetable until they begin to show sear marks. Only a few minutes. Toast rolls with a little olive oil and garlic powder. Mix goat cheese with seasonings and spread on rolls. Top with grilled vegetables.

Vegetables are good hot or cold. I used leftovers in a wrap cold for my lunch the next day!