Roasted Vegetable Sandwich with Goat Cheese-Basil Spread


I know I said that I was done with roasting for the season, but that was a promise I couldn’t keep. The moment I found eggplants on sale at my local grocery store I could have sworn that I saw a picture of an oven reflecting in the shiny, purple exterior of the deeply satisfying fruit…vegetable…starch? Plant. I knew my future.

I took it home and made a garden sandwich. It’s simply roasted eggplant, bell peppers and mushrooms topped with arugula and sandwiched between two slices of focaccia that are slathered with a creamy basil and goat cheese spread.

The contrast in textures and flavors is exciting. The eggplant is smooth and deep, roasting the mushrooms gives you a concentrated flavor and a chew, the peppers are bright, the arugula crisp and peppery, the goat cheese spread tart, and finally the toasted focaccia should have a hint of olive oil. I can tell you it’s delicious from experience 😉

Get your sammie on! And roast a side of sweet potato fries while you’re at it!

Roasted Vegetable Sandwich with Goat Cheese-Basil Spread
Serves 2


1 small Eggplant
1 Bell Pepper, sliced
4 oz White Button Mushrooms, sliced
2 tbsp Goat Cheese
1 tsp Milk or Cream
1 tbsp Basil, minced
1 stalk Scallion, sliced
2 single-serve loaves Focaccia
Olive Oil

1. Preheat the oven to 425 F.
2. Slice the eggplant length-wise into 4-5 sections. (You will only use 2 slices from the center, so you can discard or save the remaining pieces for another time.) Heavily salt both sides of the eggplant and allow them to rest in a colander for 20 minutes. This will draw out some of the bitterness. Rinse thoroughly after 20 minutes.
3. Grease a cookies sheet or roasting pan with olive oil and line up the eggplant, peppers and mushrooms without overlap.
4. Season the vegetables with salt, pepper and olive oil, and roast until tender. This will take about 30 minutes.
5. While the vegetables are roasting, prepare the goat cheese spread: Mix the goat cheese, milk, basil and scallion in small bowl. Season with salt and pepper and set aside.
6. When the vegetables are finished cooking, remove them from the oven and allow them to cool slightly.
7. Toast the focaccia.
8. Spread the goat cheese mixture on both sides of the focaccia. Top with a slice of eggplant and the peppers and mushrooms. Then add a handful of the arugula.


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