Ingredients

 
For the vegetables
  • 1∕4 CUP EXTRA VIRGIN OLIVE OIL
  • JUICE OF 2 LEMONS
  • 1 TABLESPOON WORCESTERSHIRE SAUCE
  • 1 TEASPOON FRESH THYME LEAVES
  • 1∕4 TEASPOON GARLIC POWDER
  • 1∕4 TEASPOON ONION POWDER
  • 3∕4 TEASPOON KOSHER SALT
  • 1∕4 TEASPOON FRESHLY GROUND BLACK PEPPER
  • 2 ZUCCHINI, THINLY SLICED LENGTHWISE
  • 2 JAPANESE EGGPLANT, THINLY SLICED LENGTHWISE
  • 1 YELLOW SQUASH, THINLY SLICED LENGTHWISE
  • 2 PORTOBELLO MUSHROOM CAPS, THINLY SLICED
For the sandwiches
  • 1 BAGUETTE
  • 1∕4 CUP GOAT CHEESE, AT ROOM TEMPERATURE
  • 1∕4 CUP PESTO (STORE-BOUGHT OR HOMEMADE)
For the vegetables
  • 1∕4 CUP EXTRA VIRGIN OLIVE OIL
  • JUICE OF 2 LEMONS
  • 1 TABLESPOON WORCESTERSHIRE SAUCE
  • 1 TEASPOON FRESH THYME LEAVES
  • 1∕4 TEASPOON GARLIC POWDER
  • 1∕4 TEASPOON ONION POWDER
  • 3∕4 TEASPOON KOSHER SALT
  • 1∕4 TEASPOON FRESHLY GROUND BLACK PEPPER
  • 2 ZUCCHINI, THINLY SLICED LENGTHWISE
  • 2 JAPANESE EGGPLANT, THINLY SLICED LENGTHWISE
  • 1 YELLOW SQUASH, THINLY SLICED LENGTHWISE
  • 2 PORTOBELLO MUSHROOM CAPS, THINLY SLICED
For the sandwiches
  • 1 BAGUETTE
  • 1∕4 CUP GOAT CHEESE, AT ROOM TEMPERATURE
  • 1∕4 CUP PESTO (STORE-BOUGHT OR HOMEMADE)
 

Time:

  • PREP TIME: 20 MINUTES
  • INACTIVE PREP TIME: 3 HOURS OR UP TO OVERNIGHT
  • COOK TIME: 10 MINUTES

 

Serves: 4

Marinated Vegetable Sandwiches with Goat Cheese and Pesto

vegetable_sandwiches-large

FOR THE VEGETABLES
In a small bowl, combine the olive oil, lemon juice, Worcestershire, thyme, garlic powder, onion powder, salt, and pepper. Whisk until emulsified.

Place the zucchini, eggplant, squash, and mushrooms in a sealable container or resealable plastic bag. Pour the marinade over the vegetables and toss to combine. Refrigerate at least 3 hours and up to overnight, tossing vegetables once or twice.

FOR THE SANDWICHES
Slice baguette into four equal parts. Split the bread horizontally, then spread one side of each sandwich with 1 tablespoon of goat cheese and the other side with 1 tablespoon pesto. Set aside.

Heat a grill pan over medium heat. Remove vegetables from marinade and cook for 3 to 4 minutes on each side. Place the roasted vegetables on the bread. Can be served immediately or wrapped and served a few hours later.