Grilled Vegetable, Herb and Goat Cheese Sandwich

Ingredients:-

-120ml olive oil
-2 cloves crushed garlic
-150g oil-packed sun-dried tomatoes, drained and finely chopped
-Small handful chopped fresh basil leaves
-1 tblspn of chopped fresh tarragon leaves
-1 tblspn of chopped fresh thyme leaves
-1/2 tspn salt
-1/2 tspn freshly ground black pepper
-2 courgettes, ends trimmed and discarded, sliced lengthwise into 0.5cm thick pieces.
-2 small aubergines, ends trimmed and discarded, sliced lengthwise into 0.5cm thick pieces.
-1 baguette, sliced in 1/2 lengthwise
-150g goat cheese, at room temperature
-50g baby spinach

Method:-

1.Place a griddle pan over medium-high heat or preheat a gas/charcoal griddle or barbeque.
2.In a small bowl, mix together olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt and pepper. Place 2 tblspn of the mixture in a medium bowl. Add the zucchini and eggplant and toss until coated.
3.Place the vegetables on the griddle and cook for 3 to 4 minutes until tender.
4.While the vegetables are cooking, spread the olive oil mixture on the baguette halves. Using a spatula, spread the goal cheese over the olive oil mixture.
5.Place the cooked vegetables on the bottom half of the baguette. Arrange the spinach on the top of the vegetables. Place the top half of the baguette over the filling.
6.To serve, cut the bagutte into 4 sandwiches. Serve immediately or wrap in baking paper and refrigerate for up to 2 hours.

Recipe by Giada De Laurentiis