Summer is not over yet! After watching an episode on Giada at Home, I quickly had to re-create a delicious sandwich she made for a “hiking trip” in LA. I don’t know about you, but any hike that involves wine and dessert is my kinda hike!
Giada grilled zucchini, eggplant and sun-dried tomatoes after marinating them in a herbed olive oil mixture. She then spread goat cheese on a baguette and topped it with the warm, grilled vegetables. It looked to die for.
I am not a fan of goat cheese, so I substituted light cream cheese. I also did not use eggplant…just zucchini and tomatoes for me! This would be great for a luncheon with a summer soup!
This sandwich was delicious and so quick and easy. I can tell that it would be a perfect lunchtime sandwich for when I am on campus because it can be a room-temperature.
Grilled Vegetable, Herb and Cream Cheese Sandwich
(Adapted from Giada at Home recipe)
- 1/4 cup olive oil
- 1 clove of garlic chopped (I used a few shakes of garlic gold)
- 1 Tablespoon of Italian Herbs
- 1 dash of lemon juice
- dash of salt and pepper
- 1 zucchini, sliced thinly
- a large handful of sundried tomatoes, julienne cut (the kind in the bag)
- 1/2 cup of light or fat free cream cheese, or any other cheese you’d like
- hearty wheat bread
In a bowl, combine the olive oil, garlic, herbs, lemon juice and salt and pepper. Set aside.
Heat a pan or grill over medium high heat. While the pan heats, toss the vegetables in the marinade. Sautee the vegetables until the zucchini begins to brown. Set aside to cool slightly ( about 3 minutes on each side).
Toast sliced bread and spread a generous amount of cream cheese on each slice. Top with the vegetables. Refrigerate up to 2 hours before you need to serve the sandwiches.