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Roasted Vegetable and Goat Cheese Sandwiches

Recipe Date:
October 4, 2012
Serving Size:
Cook Time:
Imperial (US)
  • 2 red bell peppers, cored, seeded and diced
  • 1 large Eggplant, diced
  • 1/4 cup extra virgin olive oil
  • 2 tsps coarse kosher salt
  • 1/2 tsp freshly ground black peper
  • 12 ozs package Chevre (spreadable goat cheese)
  • 2 tbsps fresh lemon juice
  • 1 tbsp fresh marjoram, chopped
  • 1/4 tsp dried crushed red pepper flakes
  • 6 crushty sandwich rolls, split horizontally

Preheat oven to 375 degrees.


In a large bowl, combine the bell peppers, eggplant, olive oil, salt and pepper.  Toss to coat.  Arrange the mixture in a single layer on a large rimmed baking sheet and roast in the preheated oven until all vegetables are tender, about 30 minutes.

Meanwhile, in a medium bowl, combine the Chevre, lemon juice, marjoram and red pepper flakes.

Remove the soft bread from the bottom half of the sandwich rolls, making a cavity in each.  Fill each of the cavities with equal parts of the vegetable mixture.  Spread the Chevre mixture on the top halves of each roll.  Place a top on each bottom half of the sandwich roll. 

These sandwiches are delicious served either warm or at room temperature.  Either way, we recommend opening a bottle of Talley Vineyards Estate Pinot Noir and enjoying with friends and family.