how simple can be delicious
roasted vegetable and goat cheese sandwich
a night like tonight, when you’re feeling a little sick and not up for doing much but looking for something light and satisfying – this is it. i ate these all throughout university because it was cheap, fast, and very very satisfying. the caramelization from roasting the veggies give it a delicious sweetness and i love the texture of the peppers, eggplant, zucchini and onions. goat cheese really just perfects it, as well as a drizzle of balsamic vinegar before popping them in the oven.
and i’m not opposed to the skin of the red pepper! if you must get rid of them, go ahead, but i don’t notice it in this ‘wich. also, i use japanese eggplants because i find they have more flavour… and they look nicer…
oooh also, i FINALLY got a light for night time photo-taking. yay to crisp photos!
Ingredients:
1 japanese eggplant
1 zucchini
1 red pepper
1 small onion
1 tsp of thyme
1 tsp of balsamic
1 tbl olive oil
Directions:
Simple! Cut veggies about 1/2 inch thick. Coat with olive oil, balsamic, S&P and roast in the oven (or on the grill if you can brave the cold or its summer), for 15 minutes at 400F flipping once.
Place on top of toasted bread spread with a healthy topping of goat cheese. Serve with a soup or salad.
