Grilled Eggplant and Sweet Pepper Sandwiches |
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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 8 |
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Ingredients:
2 medium green sweet peppers or 2 medium red sweet peppers or 2 medium yellow sweet peppers (or combination) |
1 medium eggplant, cut into 12 slices (about 12 ounces) |
1 tablespoon olive oil |
8 slices french bread, 1/2 inch thick |
4 ounces soft goat cheese (chevre) |
1/4 cup dijon-style mustard |
Directions:
1. Quarter the sweet peppers lengthwise; remove and discard the stems, seeds, and membranes.
2. Brush eggplant slices with oil.
3. Grill eggplant slices and sweet pepper quarters on the rack of an uncovered grill directly over medium-hot coals for 4 minutes.
4. Turn and grill 3 to 5 minutes more or until eggplant is tender and sweet peppers are slightly charred.
5. Remove vegetables from grill; set aside.
6. Spread 1 side of each French bread slice with goat cheese and mustard.
7. Layer 3 eggplant slices and 2 sweet pepper quarters on 4 of the bread slices.
8. Top with remaining bread slices.
9. Serve warm.
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