Best Zucchini Squash Thyme Goat Cheese Sandwich Filling Recipes

GRILLED VEGETABLE, HERB AND GOAT CHEESE SANDWICHES

Grilled Vegetable, Herb and Goat Cheese Sandwiches image

Provided by Giada De Laurentiis

Time 18m

Yield 4 sandwiches

Number Of Ingredients 13

Ingredients

1/2 cup olive oil
2 cloves garlic, minced
1 cup oil-packed sun-dried tomatoes, drained and finely chopped
1/2 cup chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
2 Japanese eggplants, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
1 (12 1/2-ounce) baguette, sliced in 1/2 lengthwise
1 cup (6 1/2 ounces) goat cheese, at room temperature
1 1/2 cups baby spinach

Steps:

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and eggplant and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender. While the vegetables are cooking, spread the olive oil mixture on the baguette halves. Using a spatula spread the goat cheese over the olive oil mixture. Place the cooked vegetables on the bottom half of the baguette. Arrange the spinach on top of the vegetables. Place the top half of the baguette over the filling.
To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.

ROASTED SUMMER SQUASH & ZUCCHINI WITH GOAT CHEESE

Roasted Summer Squash & Zucchini with Goat Cheese image

Roasted Summer Squash & Zucchini with Goat Cheese has to be one of the most delicious yet easy dishes you can make. Taking less than 20 minutes, it's a perfect way to get more veggies into your week.

Provided by Joanna

Categories Salad Side Dish

Time 20m

Number Of Ingredients 7

Ingredients

2 Yellow Squash
2 Zucchini
2 tbsp Olive Oil
Sea Salt and Black Pepper
2 oz Goat Cheese (crumbled)
Balsamic Vinegar (to drizzle)
1 tbsp Fresh Parsley (chopped)

Steps:

Preheat the oven 425ºF/210ºC
Wash then slice the squash and zucchini into quarter inch circles.
Line a sheet pan with parchment paper for easier clean up (optional).
Toss the veggies in the olive oil and season well.
Roast for around 15 minutes, turning once, until tender and starting to turn golden.
Dot with the crumbled goats cheese, drizzle with balsamic vinegar, scatter over chopped parsley and serve.

Nutrition Facts : ServingSize 1 g, Calories 132 kcal, Carbohydrate 6 g, Protein 5 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 62 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 7 g