Ingredients Jump to Instructions ↓

  1. 4 ounces goat cheese (chevre), softened

  2. 2 tablespoons milk

  3. 2 tablespoons McCormick® Gourmet Collection Basil Leaves

  4. 2 teaspoons McCormick® Gourmet Collection Rosemary, Crushed

  5. 1 teaspoon McCormick® Gourmet Collection Garlic Powder

  6. 1 teaspoon McCormick® Gourmet Collection Thyme Leaves

  7. 1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt, divided

  8. 2 baby eggplant, cut lengthwise in 1/4-inch thick slices

  9. 2 medium portobello mushrooms, cut in 1/2-inch thick slices

  10. 1 medium fennel bulb, trimmed and cut lengthwise in 1/4-inch thick slices

  11. 1 chayote or mirliton squash, cut in 1/4-inch thick slices

  12. 1 red bell pepper, cut in 2-inch strips

  13. 1 small red onion, cut into 1/2-inch thick rounds

  14. 1/3 cup olive oil

  15. Freshly ground McCormick® Gourmet Collection Black Peppercorns, Tellicherry

  16. 1 loaf Ciabatta bread, split in half horizontally

  17. 1 cup arugula leaves, rinsed and drained

Instructions Jump to Ingredients ↑

  1. Mix goat cheese, milk, basil, rosemary, garlic powder, thyme and 1/2 teaspoon of the sea salt in medium bowl until well blended. Set aside. Lightly brush vegetables with oil. Season with remaining 1/2 teaspoon sea salt and pepper.

  2. Grill over medium-high heat 5 to 10 minutes or until vegetables are tender, turning once. Remove vegetables from grill and keep warm. Grill bread halves 30 seconds per side or until lightly toasted.

  3. Spread goat cheese mixture evenly over each bread half. Layer 1/2 of the arugula, grilled vegetables and remaining arugula on 1 bread half. Top with second bread half. Cut sandwich into 1 1/2-inch wide sections to serve.

  4. TIP: Skewer the onion rounds with wooden toothpicks to secure them while turning on the grill. Remove toothpicks after cooking.


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