| | Directions | 1. Mix goat cheese, milk, basil, garlic powder, rosemary, thyme and sea salt in medium bowl. Set aside. Brush vegetables lightly with oil.
2. Grill over medium-high heat 5 to 10 minutes or until vegetables are tender, turning once. Grill bread 30 seconds per side or until lightly toasted.
3. Spread goat cheese mixture evenly on each bread half. Layer 1/2 of the arugula, grilled vegetables and remaining arugula on 1 bread half. Top with second bread half. Cut sandwiches into 1 1/2-inch wide sections to serve.
Test Kitchen Tips:
- Skewer the onion slices with wooden toothpicks to secure them while turning on the grill. Remove toothpicks after cooking.
- Prepare as directed, substituting small yellow squash or zucchini for the eggplant.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6
|  | | Ingredients | | - | | 4 ounces goat cheese (chèvre), softened |
| - | | 2 tablespoons milk |
| - | | 2 teaspoons McCormick® Basil Leaves |
| - | | 1 teaspoon McCormick® Garlic Powder |
| - | | 1 teaspoon McCormick® Rosemary Leaves |
| - | | 1 teaspoon McCormick® Thyme Leaves |
| - | | 1/2 teaspoon McCormick® Sea Salt Grinder |
| - | | 2 baby eggplants, cut lengthwise into 1/4-inch thick slices |
| - | | 2 portobello mushrooms, cut into 1/2-inch thick slices |
| - | | 1 medium red bell pepper, cut into 2-inch strips |
| - | | 1 small red onion, cut crosswise into 1/2-inch thick slices |
| - | | 1/3 cup olive oil |
| - | | 1 loaf ciabatta or other rustic Italian bread, split in half horizontally |
| - | | 1 cup arugula leaves, rinsed and drained |
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| | Nutrition (per serving) | Calories: 346 Calories
Fat: 18 Grams
Protein: 11 Grams
Cholesterol: 15 Milligrams
Carbohydrates: 35 Grams
Sodium: 542 Milligrams
Fiber: 6 Grams
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