Grilled Vegetable and Goat Cheese Sandwiches

Heat up a grill pan over medium-high heat.

In a medium-sized bowl, add sun-dried tomatoes, olive oil, garlic, basil, tarragon, thyme, salt and pepper. Mix it all together. Add the eggplant and zucchini and give a quick toss.

Remove vegetables from the garlic mixture and set the mixture aside. Place the vegetables on the grill pan and cook for 3-4 minutes on each side, until you get nice grill marks.

Now, take your baguettes and drizzle with a little oil. Place them cut side down on the grill for a few minutes to let them crisp up a bit. Place the bread on a plate face up.

Spread the sun-dried tomato mixture on the cut side of each piece of bread. Take the softened goat cheese and spread that right on top of the sun-dried tomato mixture. Layer eggplant and zucchini on one side of each baguette. Place the other half of the bread right on top of each baguette and give it a good press down. Slice each sandwich in half and devour!

Recipe slightly adapted from Giada at Home Cookbook.