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Summer Recipe: Roasted Vegetable and Goat Cheese Sandwiches

This is a recipe from Jill Silverman Hough, a cookbook author and cooking teacher whose work has appeared in Bon Appétit, Cooking Light, Fine Cooking, Clean Eating, Napa Sonoma, and other magazines. The latest in her 100 Perfect Pairings cookbook series, 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love, came out in April.

Roasted Vegetable and Goat Cheese Sandwiches

Ingredients

  • 2 pounds eggplant, cut into 1/2-inch dice (you should have about 9 cups)
  • 2 red bell peppers, cored, seeded, and cut into 1/2-inch dice
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups chevre (spreadable goat cheese) (about 12 ounces)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh marjoram (see below)
  • 1/4 teaspoon dried crushed red pepper flakes
  • 6 crusty seeded sandwich rolls, split horizontally

Cooking Directions

  1. Preheat the oven to 375 °F.
  2. In a large bowl, combine the eggplant, bell peppers, olive oil, salt, and black pepper, tossing to coat. Arrange the mixture in a single layer on 2 rimmed baking sheets and roast until the vegetables are tender, about 30 minutes.
  3. Meanwhile, in a medium bowl, combine the cheese, lemon juice, marjoram, and red pepper flakes. (You can prepare the eggplant and cheese mixtures up to 2 days in advance, storing them covered in the refrigerator. Return them to room temperature before proceeding.)
  4. Remove the soft bread from the bottom halves of the rolls, making a cavity in each half for the eggplant mixture. Fill the cavities with the eggplant mixture, dividing it evenly, pressing it in and mounding it over the cavities. Spread the cheese mixture on the bready side of the top halves of the rolls, dividing it evenly. Place the top halves of the rolls on the bottom halves. Serve warm or room temperature.
  5. NOTE: Fresh marjoram is available in the produce section of many supermarkets. Besides using it in this recipe, you can use it in soups, stews, salad dressings, and almost any place that you’d use fresh oregano. If you can’t find fresh marjoram, substitute equal parts fresh oregano and fresh sage.

Jill: “This sandwich is great for a picnic because you can prepare it in advance without worrying about the fillings making the bread soggy.  Plus, the summery flavors of this sandwich are perfect for a warm afternoon, accompanied, of course, by ideal-for-warm-weather Rosé. In the unlikely event that you have leftovers, enjoy the sandwiches reheated in the oven. The bread will get crispy, the cheese will get warm, and you’ll get to savor the delicious flavors all over again.”

Copyright Jill Silverman Hough. All rights reserved.

Wine pairing suggestion from

k.furtado 2010 Rosé Santa Barbara McGinley Vineyard
McGinley Vineyard (formally known as Westerly) was the first vineyard to plant grapes in Happy Canyon back in 1995. Happy Canyon is located in the Upper Santa Ynez Valley of Santa Barbara County. The vineyard sits 37 miles east of the Pacific Ocean. It is home to one of the warmest micro climates in the Santa Ynez Valley.



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