Marinated Veggie Cheese Sandwich

 The photo isn't great, but this beautiful sandwich is delicious and filling! 

Ingredients

• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh thyme leaves
• 2 cloves garlic, minced or grated
• 3 tablespoons extra virgin olive oil
• 1 pinch crushed red pepper flakes
• kosher salt and pepper
• 2 zucchini or yellow summer squash, sliced thinly lengthwise
• 2 bell peppers, quartered
• 1 loaf ciabatta bread, halved lengthwise
• 1/2 cup sun-dried tomato pesto (recipe follows)
• 6 ounces creamy goat cheese
• 4 ounces provolone, sliced
• 1 cup baby arugula

sun-dried tomato pesto

• 1 cup fresh basil
• 1/2 cup oil packed sun-dried tomatoes + 1/4 cup oil from jar
• 2 tablespoons toasted pine nuts
• 1/3 cup grated parmesan cheese
• zest and juice of 1 lemon
• kosher salt

  Instructions

  • 1. In a large bowl, whisk together the olive oil, vinegar, thyme, garlic and a pinch each of crushed red pepper flakes, salt and pepper. Add the peppers and zucchini, tossing to combine. Allow the veggies to marinate for 15 minutes or up to overnight in the fridge. 

    2. Preheat the grill to high. 

    3. Spread each half of the bread with a tablespoon of pesto. Grill, cut side down for 3-5 minutes or until light grill marks appear. During the same time, grill the peppers and zucchini until light grill marks appear, 3-4 minutes per side. Remove everything from the grill. 

    4. Working with the bottom piece of bread, layer on the remaining pesto, provolone, grilled vegetables, and arugula. Sprinkle the goat cheese over the arugula. Add the top half of the ciabatta and gently push down on the sandwich.

    5. At this point, you can slice the sandwich and serve warm or wrap in plastic wrap and keep in the fridge for up to 1 day. 

  sun-dried tomato pesto

  • 1. Combine all ingredients in a food processor and pulse until combined.