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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

Directions

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.

Tip

Slice this sandwich just before serving for easy transport and to give the flavours more time to meld together.
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Nutrition Facts

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