Recipe: Grilled Vegetable and Goat Cheese Sandwich

“All you need to do is just look at the photo … oh, baby. Grill the vegetables ahead of time if you have folks coming over, and for more fun, allow everyone to make their own sandwiches.” —Emeril Lagasse

Grilled Vegetable and Goat Cheese Sandwich
Grilled Vegetable and Goat Cheese Sandwich

Grilled Vegetable and Goat Cheese Sandwich

Preheat grill to medium-high.

Place eggplant slices on wire rack and sprinkle lightly with salt on both sides. Set rack aside until eggplant begins to “sweat,” about 15 to 20 minutes.

Meanwhile, brush all sides of peppers with olive oil. Grill peppers, turning occasionally, until blistered and lightly charred on all sides. Place in bowl, cover tightly with plastic wrap, and set aside to steam while grilling remaining vegetables.

Cut onions into ½-inch-thick rounds, and insert toothpicks horizontally through slices to hold them together on grill. Pat eggplant slices dry with paper towels. Brush both sides of eggplant, zucchini, yellow squash, and red onion slices with remaining olive oil and place on large baking sheet or platter. Season with kosher salt and black pepper to taste. Grill vegetables, in batches if necessary, until lightly charred on edges and nicely marked on both sides, about 10 to 15 minutes. Transfer grilled vegetables to platter and set aside.

Emeril Lagasse Recipe courtesy of Emeril Lagasse, Martha Stewart Living Omnimedia, Inc..