It’s not the most summery refreshing meal I could have chosen to make every night this week, but it’s so tasty I was willing to overlook that seasonal flaw. It works best with sourdough bread - it’s thick enough that the spread doesn’t make it soggy - but your favorite whole wheat bread will taste juuuuuust fine (probably).
¼ red bell pepper
⅓ zucchini (sliced thinly)
¼ cup artichoke hearts, marinated
1 tbsp balsamic vinegar
2 slices tomato
2 tbsp tomato basil goat cheese (Boursin)
2 slices sourdough bread
Salt & Pepper
Preheat oven to 350. In a medium bowl, toss together the bell pepper, zucchini slices, artichoke hearts, a splash of artichoke marinade, balsamic vinegar, and a pinch of salt & pepper. Mix until vegetables are covered in balsamic vinegar. Place vegetables on baking sheet lined with tin foil and roast for 20 minutes in the oven.
When vegetables are almost done (after about 15 minutes) spray a medium pan with cooking spray and heat to medium-high. Spread both slices of bread with 1 tbsp goat cheese spread and start to grill the bread in the pan. Remove vegetables and lay on bread: zucchini, artichoke hearts, sliced tomato, bell pepper (in the order from bottom to top). Top with the other slice of bread and continue to grill until bread is golden brown and crunchy.
#1 FAVORITE: Veggie Sandwich - cheap, light, delicious, refreshing … shall I go on?
#2 Turkey Tom - if you MUST eat meat, go for turkey. it’s lean and a good source of protein. opt for mustard instead of mayonnaise