Grilled Vegetable Sandwiches With Herbed Goat Cheese

• 1/2 cup soft goat cheese
• 2 tablespoons chopped fresh chives
• 1-1/2 tablespoons chopped fresh basil
• 8 slices whole grain bread
• 2 portobello mushroom caps
• 2 red bell peppers, stemmed, seeded and quartered
• 2 zucchini, cut lengthwise into 1/4-inch thick slices
• Nonstick cooking spray
• Kosher salt and ground black pepper, to taste
• 1/2 cup baby spinach leaves

1. Preheat grill for direct grilling over medium-high heat. In a small bowl, stir together goat cheese, chives and basil. Toast bread in a toaster or toaster oven.
2. Lay mushrooms, bell peppers and zucchini on baking sheet. Spray both sides with nonstick spray and and lightly sprinkle with salt and pepper. Place vegetables on hot grill rack and grill until just tender, turning occasionally (time will vary for each vegetable, so just pull them off the grill and transfer back to the baking sheet as they finish cooking). Depending on your grill, the zucchini slices and mushrooms should take about 4 minutes, and the bell peppers will take about 6 minutes. Make sure not to overcook the vegetables, because you don't want them to be mushy, just tender. At this point, you can either leave the vegetables whole, or slice them into strips.
3. Spread toasted bread with goat cheese mixture. Build sandwiches using grilled vegetables and spinach.

goat cheese, fresh chives, fresh basil, bread, portobello mushroom caps, red bell peppers, zucchini, nonstick cooking spray, kosher salt, baby spinach leaves

Taken from food52.com/recipes/22222-grilled-vegetable-sandwiches-with-herbed-goat-cheese (may not work)