Roasted Vegetable and Goat Cheese Sandwiches

I love sandwiches! When Stephanie and I were put in charge of making lunch for our mom and her friends, we decided that these sandwiches were perfect with just a few side salads. And after Jeff won the Next Food Network Star, of course I had to follow his lead and make a sandwich into a meal, because why not? I bought some fancy bread at the supermarket and delicious fresh summer veggies, then added some creamy goat cheese – it truly was everything you need in a meal. This sandwich is a delicious way to entertain, but it also makes a good easy dinner. If you have a panini press, crisp up the bread and heat it through in there. That’s definitely a good addition! If you really like creamy goat cheese, add it to the top and the bottom. If you really like dressing, add some in a small bowl so your friends can dip their sandwiches. I always do that!

The great thing about this sandwich is that it’s not a lot of work and it’s the main dish for 6 people! Though each sandwich doesn’t look so giant, it’s packed full of flavors and veggies, so no one’s going to want more than one portion…well, not no one, but no one we served it to did. It’s also super easy to multiply the recipe, so you can make it for 6 people or 24 people. Just roast more veggies (the vinaigrette recipe is already too much for here, but it stays in the fridge and is great with salad).


  • 1 loaf ciabbata bread, cut in half
  • 2 medium eggplant, cut into rounds
  • 4 medium zucchini, cut in slices lengthwise
  • 2 red peppers, roasted
  • 4 ounces goat cheese
  • 1/2 cup arugula
  • Olive oil
  • Kosher salt and black pepper
  • Balsamic vinaigrette, recipe follows


1. Place the eggplant slices in a colander and sprinkle with salt. Set aside for one hour.

2. Turn on the broiler (or the grill!)

3. Place the zucchini on a sheet pan and brush with oil. Sprinkle with salt and pepper. Broil for 5-7 minutes, then turn over and broil for another 5 minutes, until toasty and brown. Watch closely so they don’t burn! When cooled, add to large bowl.

4. If you roasted the peppers on your own, peelĀ  off the charred skin. Cut into thin slices. Add to bowl.

5. Rinse the salt off the eggplant and pat dry. Place on baking sheet and brush with oil. Sprinkle with salt and pepper. Broil for 7-10 minutes, until brown. Turn over and broil for another 7 minutes. Add to bowl.

6. Slowly pour some vinaigrette over the veggies, making sure not to put too much. You just want to lightly coat the vegetables.

7. Spread the goat cheese over the bottom half of the ciabbata. Top with the eggplant. Top with zucchini. Top with peppers. Place arugula on top of that.

8. Brush the top half of the bread with vinaigrette, and close the sandwich.

9. Cut in half, then cut each half in thirds to serve.

Vinaigrette recipe:


  • 1/4 cup balsamic vinegar
  • 1 teaspoon dijon mustard
  • Kosher salt
  • Pepper
  • 1/2 cup olive oil


1. Combine vinegar and mustard in bowl.

2. Slowly whisk in the olive oil.

3. Add salt and pepper to taste.