- 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
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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
