Grilled Vegetable and Goat Cheese Sandwiches

• 1 cup Sun-dried Tomatoes In Olive Oil, Drained And Chopped
• 1/2 cups Extra-virgin Olive Oil, Plus More For Drizzling
• 2 cloves Garlic, Minced
• 1/2 cups Chopped Fresh Basil Leaves
• 1 Tablespoon Chopped Fresh Tarragon Leaves
• 1 Tablespoon Chopped Fresh Thyme Leaves
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 1 whole Eggplant, Sliced Into 1/4" Pieces
• 2 whole Zucchini, Sliced On The Bias Into 1/4" Thick Pieces
• 2 whole 12" Baguettes, Sliced In 1/2 Lengthwise
• 1 cup Goat Cheese, Softened At Room Temperature

1. Heat up a grill pan over medium-high heat.
2. In a medium-sized bowl, add sun-dried tomatoes, olive oil, garlic, basil, tarragon, thyme, salt and pepper.
3. Mix it all together.
4. Add the eggplant and zucchini and give a quick toss.
5. Remove vegetables from the garlic mixture and set the mixture aside.
6. Place the vegetables on the grill pan and cook for 3-4 minutes on each side, until you get nice grill marks.
7. Now, take your baguettes and drizzle with a little oil.
8. Place them cut side down on the grill for a few minutes to let them crisp up a bit.
9. Place the bread on a plate face up.
10. Spread the sun-dried tomato mixture on the cut side of each piece of bread.
11. Take the softened goat cheese and spread that right on top of the sun-dried tomato mixture.
12. Layer eggplant and zucchini on one side of each baguette.
13. Place the other half of the bread right on top of each baguette and give it a good press down.
14. Slice each sandwich in half and devour!
15. Recipe slightly adapted from Giada at Home Cookbook.

tomatoes, extravirgin olive oil, garlic, fresh basil, tarragon, thyme, kosher salt, freshly ground black pepper, eggplant, zucchini, baguettes, goat cheese

Taken from tastykitchen.com/recipes/main-courses/grilled-vegetable-and-goat-cheese-sandwiches/ (may not work)